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.