Thursday 17 November 2011

Spicy roast chicken, rice and a bit on the side

I nicked this idea from Jamie's Great Britain, having watched him make it and considering how much it made us dribble I thought I'd give it ago but slightly adapted of course.

Top Tip Essential: Marinade for at least one hour

Crucials

  • One whole chicken
  • Three big cloves of garlic
  • Thumb size piece of ginger
  • Three small fresh red chillis
  • Two big spoonfulls of tomato puree
  • One spoonfull of ground coriander
  • One spoonfull of turmeric
  • One spoonfull of garam masala
  • One spoonfull of curry powder
  • One tea-spoonfull of dry chilli
  • Two lemon
  • One spoonfull of sea salt
  • One tea-spoonfull of pepper
  • Two big spoonfulls of natural yoghurt
  • Half a red onion
  • A quarter of cucumber
  • 10 small plum tomatoes
  • Glug of olive oil
  • Glug of white wine vinegar

Making the marinade

  • Grate the garlic cloves and the ginger into a mixing bowl
  • Squeeze in one whole lemon
  • Add the chillis, coriander, tomato puree, turmeric, garam masala, curry powder, sea salt, pepper and yoghurt and stir into a thick paste
  • Place the chicken into a dish and slice through the skin and the chicken meat all over the breast and legs
  • Make pockets under the skin and deepen the slices
  • Fill the pockets with the marinade and work it into the chicken and over and under the skin so it's covered
  • Marinade for as long as possible in the fridge

A good roasting

  • Heat the oven on 225 degrees
  • Place the chicken into a roasting tray and shove half a lemon squeezed slightly into the cavity
  • Place on the middle of the oven and roast for approx 1.5-2  hours
  • Baste the chicken every half hour with the juices
  • It needs to look burnt on the outside because of the yoghurt, which you can scrape off after

A bit on the Side

  • Chop the tomatoes, red onion and cucumber into small pieces
  • Season with salt and pepper
  • Add a glug of white wine vinegar
  • Add a glug of olive oil
  • Stir and serve


Serve with basmati rice and a squeeze of lemon...delicious



So annoyed, it looked so delicious i couldn't wait to cut into it and so forgot to take a pic of the whole chicken straight from the oven!

It was soooo good, we had second helpings and there's plenty left over for lunch tomorrow x

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