Spicy 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.
Ingredients
- 1.3 kg Chicken
- 2 cups chicken stock
- 1 onion chopped
- 8 small potatoes cut in 1 inch chunks
- 1 teaspoon yellow mustard seeds
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 4 cardamom pods crushed
- 2 cloves
- 2 teaspoon turmeric
- 1 cinnamon stick
- 240 g basmati rice
For the marinade
- 3 cloves of garlic
- 1 long red chilli
- 25 g ginger
- 1 tablespoon fish paste
- 2 teaspoon turmeric
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 zest and juice of a lemon
For the baste
- 1 tablespoon veg oil
- 2 teaspoon turmeric
For garnish
- 2 tablespoon fresh chopped coriander
- 1 lemon cut into 4
Instructions
- Make the marinade by rough chopping the garlic and and ginger and blitzing with the rest of the marinade ingredients.
- 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.
- 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.
- Add the potatoes and onions and sprinkle over the turmeric and roast for another 30 mins.
- Remove the chicken and cover with foil. Add cinnamon, mustard seeds and cardamom for 5 minutes.
- Increase the temperature to 200 and add the rice and boiling stock and cover the dish for about 10 minutes.
- Serve with lemon wedges and fresh chopped coriander.
Nutrition
Calories: 707kcalCarbohydrates: 69gProtein: 39gFat: 31gSaturated Fat: 10gCholesterol: 121mgSodium: 294mgPotassium: 833mgFiber: 6gSugar: 5gVitamin A: 358IUVitamin C: 52mgCalcium: 106mgIron: 6mg
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