Roasted chicken curry
|sea salt and freshly ground black pepper|
|1 Tbs||vegetable oil|
|1 Tbs||garlic — cloves, grated|
|1 Tbs||fresh ginger — grated|
|2 tsp||dried chilli flakes|
|1 Tbs||cumin — seeds|
|1 Tbs||coriander — ground|
|fresh coriander — for serving|
Preheat oven to 220°C.
Rinse chicken and pat dry with paper towel.
Loosen the skin on the topside of the chicken and take the Marsala mix and try to massage it under the skin – make sure you rub it all over the chicken. Do it carefully and take your time.
You don’t want to break the skin at any point. Even try and get some Marsala into the little legs and wings. Rub the spice on the inside of the chicken as well.
Now season the cavity with salt and pepper.
Truss the chicken.
Then rub the outside of the chicken with the butter and oil and season with salt and pepper.
Place the chicken on the side in a roasting tray and roast for 20 minutes.
Then turn the chicken onto its other side and roast for another 20 minutes.
Finally turn the chicken with the breast side-up, add a ½ cup of water to the pan and roast till the juices run clear – about another 20 – 30 minutes.
Let it rest for 15 minutes covered with aluminium foil. The juices will be absorbed into the meat and it will be far easier to carve.
While resting the chicken, bring the remaining juices in the roasting tray to the boil on top of the stove – scrape to release any cooked meat that is still at the bottom of the tray. Add a bit of water and reduce till ?. Spoon this over your meat at the table.
Remove the twine, carve and enjoy your Frindian chicken with your bestest friends.
Recipe reprinted with permission of LifeIsAZooBiscuit. To see more recipes, click here.