Nigella-glazed roast chicken with black and white sesame seeds

Olive - - EXPLORE -

1 HOUR 15 MIN­UTES + REST­ING | SERVES 4-6 | EASY This mod­ern take on roast chicken high­lights one of Ethiopia’s sig­na­ture spices, nigella. Cooks of­ten use ground nigella seeds in stews that also con­tain the berbere spice blend. How­ever, when used as the dom­i­nant sea­son­ing, nigella’s nutty, earthy notes take cen­tre stage and com­bine sub­limely with sesame seeds. whole chicken 1.4-1.8kg

sea salt flakes 1 tsp black pep­per­corns crushed to make 1 tsp thyme, flat-leaf pars­ley and oregano a small hand­ful of each

sun­flower oil 2 tbsp, plus more for the tin nigella seeds 1 tbsp, roughly ground red onion 1 medium, halved

car­rots 2 medium, peeled and cut in half length­ways and cross­ways

small waxy po­ta­toes 1 kg chicken stock 500ml but­ter 1 tbsp mixed black and white sesame seeds 2 tbsp

• Heat the oven to 220C/fan 200C/gas 7. Sea­son the in­side of the chicken with 1/2 of the salt and pep­per, stuff with the herbs and truss the chicken by ty­ing the legs to­gether with kitchen twine. Rub the skin with 1 tbsp of the oil, the nigella and the re­main­ing salt and pep­per.

• Oil a large, non-stick roast­ing tin. Put in the chicken breast-side down and roast for 15 min­utes, just enough to brown the skin lightly. Re­duce the oven tem­per­a­ture to 200C/ fan 180C/gas 6. In a bowl, toss the onion, car­rot and po­ta­toes with the re­main­ing tbsp of oil. In a pan, bring the chicken stock to a sim­mer, cover and keep hot.

• Turn the chicken breast-side up. Ar­range the onion, car­rot and potato around the chicken, pour the stock over the veg­eta­bles and cover the whole tin with foil. Roast for 45 min­utes1 hour or un­til the chicken juices run clear and a meat ther­mome­ter poked into the thick­est part of the thigh reads 75C.

• Care­fully trans­fer the chicken to a plate and pour all the juices from the roast­ing tin into an oven­proof fry­ing pan but keep the veg in the tin. Cut away the twine from the bird and re­move and dis­card the herbs. If the veg­eta­bles are cooked, sim­ply cover to keep warm. If they are not yet ten­der, re-cover the tin with foil and re­turn to the oven to fin­ish cook­ing.

• Heat the grill to medium high. Put the fry­ing pan with the chicken juices over a medium heat and add the but­ter. Once it melts, set the chicken in the pan breast-side up and baste un­til glossy with the pan juices, then sprin­kle the sesame seeds all over the top.

• Put the chicken un­der the grill for 5 min­utes or un­til the seeds are lightly toasted.

• Let the chicken rest for 15 min­utes be­fore carv­ing. Pour the sauce from the pan into a bowl. Serve the chicken with the veg­eta­bles and the sauce on the side.

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