Roasted chicken with green mari­nade

(Serves 4)

Friday - - Leisure - SIL­VENA ROWE’S

Mar­i­nat­ing time: 8 hours – overnight Cook­ing time: 1 hour 20 mins

1.2 kg free-range chicken For green mari­nade purée to­gether: 2 gar­lic cloves, peeled 1 bunch co­rian­der, washed, leaves picked and stalks dis­carded 2 lemons, juice and zest of 1 tsp sweet pa­prika 1 tsp ground cin­na­mon 1 tsp ground co­rian­der 1/2 tsp ground black pep­per 1/2 tsp ground car­damom 1/2 tsp ground all spice 100ml olive oil 1 tsp salt

1Rub

mari­nade all over chicken and re­frig­er­ate for at least eight hours, but no longer than overnight. 2Pre­heat

oven to 180°C. Place chicken in a roast­ing tray, pour in about 1/2 a cup of wa­ter into tray and roast for 1 hour 20 min­utes or un­til well done. Rest chicken for 15 min­utes be­fore serv­ing.

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