Asian Roast Chicken

Asian Roast Chicken. This is a one pot dinner where a chicken is stuffed with spices and cooked with potatoes and rice and a bucketful of turmeric.Asian Roast Chicken. So you probably know by now that, although I'm British and living in France, I love all of the Asian flavours. Back in Britain we would visit our local Indian restaurant  and enjoy ordering off menu, they must have cringed when we walked in! The food was always fantastic, well priced and the service attentive. Since moving to France Saturday nights have been Asian nights and this has normally involved me in a day of preparation, marinating, grilling, blending, toasting and frying, to name  a few. You know that I love it all! Except that normally I'm left cleaning the steel hob and washing four pans that can't go in the dishwasher! It's a lot of work. So it got me thinking. How could I make my normal  Asian night, when everyone is expecting a main dish with a vegetable curry and rice into something with reduced fat, reduced cleaning, reduced work yet big on taste? Feeling slightly smug, I think I might have cracked it! Asian Roast Chicken. This is a one pot dinner where a chicken is stuffed with spices and cooked with potatoes and rice and a bucketful of turmeric. A normal roast chicken might involve me  mixing butter, garlic, lemon and tarragon and shoving under the skin so for this I mixed garlic, ginger, chillies, fish paste, turmeric, coriander and cumin and juice and zest of a lemon in a food processor. Asian Roast Chicken. This is a one pot dinner where a chicken is stuffed with spices and cooked with potatoes and rice and a bucketful of turmeric. Carefully ease the skin away from the breast meat and around the legs and use a spoon to distribute the paste on either side. Press on top of the skin to move the paste around evenly and then pop the used lemons in the body cavity. Asian Roast Chicken. This is a one pot dinner where a chicken is stuffed with spices and cooked with potatoes and rice and a bucketful of turmeric. Mix some oil with turmeric and baste the skin with a pastry brush to give a rich golden colour.  Asian Roast Chicken. This is a one pot dinner where a chicken is stuffed with spices and cooked with potatoes and rice and a bucketful of turmeric. Roast for 40 minutes and then add some potatoes and onions. Asian Roast Chicken. This is a one pot dinner where a chicken is stuffed with spices and cooked with potatoes and rice and a bucketful of turmeric. When the chicken is cooked remove it and  add cinnamon, cardamom, mustard seeds and then add rice and stock.  Asian Roast Chicken. This is a one pot dinner where a chicken is stuffed with spices and cooked with potatoes and rice and a bucketful of turmeric. Garnish with chopped fresh coriander and lemon wedges and serve with raita or mint sauce. Garnish with chopped fresh coriander and lemon wedges and serve with raita or mint sauce. Enjoy a low fat, tasty Asian dish with all the trimmings and none of the washing up! It's probably not authentic but it tastes amazing and nothing is fried. Serve it with a green salad.  
Asian Roast Chicken
Serves 4
Asian Roast Chicken. This is a one pot dinner where a chicken is stuffed with spices and cooked with potatoes and rice and a bucketful of turmeric.
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Prep Time
20 min
Cook Time
1 hr 30 min
Total Time
1 hr 50 min
Prep Time
20 min
Cook Time
1 hr 30 min
Total Time
1 hr 50 min
Ingredients
  1. Chicken 1.3 kg
  2. 2 cups chicken stock
  3. 1 onion, chopped
  4. 8 small potatoes, cut in 1 inch chunks
  5. 1 tsp yellow mustard seeds
  6. 1 tsp black mustard seeds
  7. 1 tsp cumin seeds
  8. 4 cardamom pods, crushed
  9. 2 cloves
  10. 2 tsp turmeric
  11. 1 cinnamon stick
  12. 1 cup basmati rice
For the marinade
  1. 3 cloves of garlic
  2. 1 long red chilli
  3. 1 inch ginger
  4. 1 tbsp fish paste
  5. 2 tsp turmeric
  6. 1 tbsp ground coriander
  7. 1 tbsp ground cumin
  8. zest and juice of a lemon
For the baste
  1. 1 tbsp veg oil
  2. 2 tsp turmeric
For garnish
  1. 2 tbsp fresh chopped coriander
  2. 1 lemon, cut into 4
Instructions
  1. Make the marinade by rough chopping the garlic and and ginger and blitzing with the rest of the marinade ingredients.
  2. Separate the skin from the breast and legs and distribute the marinade under the skin. Leave in the fridge for 30 minutes to 3 hours.
  3. Baste the chicken with the turmeric and oil mix then put the in a large oven tray and roast at 180 degrees C for 40 mins.
  4. Add the potatoes and onions and sprinkle over the turmeric and roast for another 30 mins.
  5. Remove the chicken and cover with foil. Add cinnamon, mustard seeds and cardamom for 5 minutes.
  6. Increase the temperature to 200 and add the rice and boiling stock and cover the dish for about 10 minutes.
  7. Serve with lemon wedges and fresh chopped coriander.
Chez Le Rêve Français http://chezlerevefrancais.com/
                                       

2 Comments Add yours

  1. ChgoJohn says:

    Authentic or not, this sounds like a great way to prepare and roast a chicken, Amanda. I’m in a bit of a rut when it comes to roasting a hen. It’s rosemary, garlic, a dash of while wine and a squeeze of lemon just about every time. As much as I like it, your dish would be a most welcome change. Thanks for sharing.

    1. amandrawren70@gmail.com says:

      We definitely love a bit of spice but a whole chicken is quite economical and less clearing up is always a bonus too! I have to say that my normal roast is lemon, garlic and tarragon in winter and rosemary and garlic in summer!

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