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
Making the marinade
A good roasting
A bit on the Side
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
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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