Spice-roasted Chicken (gf)


The spice blend el­e­vates a roast chook to the next level! Thanks to my friend Kit Per­era for the in­spi­ra­tion.

¼ cup olive oil

3 ta­ble­spoons Spice Blend (see recipe, right)

1 chicken, but­ter­flied sea salt

1 cin­na­mon stick, bro­ken in half

20 curry leaves 8 small dried red chill­ies

Stir the oil and spice blend to­gether. Place the chicken in a large shal­low roast­ing dish and rub half of the spiced oil un­der the skin on the breast and thighs. Rub the re­main­ing spiced oil over both sides of the chicken. Cover and re­frig­er­ate for up to 24 hours. Take out 1 hour be­fore roast­ing.

Pre­heat the oven to 180°C fan bake.

Sea­son the chicken gen­er­ously with salt. Add the cin­na­mon stick, curry leaves and red chill­ies to the dish and pour enough wa­ter into the base of the dish (not over the chicken) to just cover it.

Roast for about 50 min­utes, bast­ing af­ter 30 min­utes and adding a lit­tle more wa­ter if the pan is get­ting dry. To test if the chicken is cooked, in­sert a skewer into the thigh, and the juices should run clear.

You will have more curry leaves than needed for this recipe. Store them in a sealed plastic bag in the freezer.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.