Name: Spiced roasted chicken
Prep time: 45 min
Cook time: 110 min
Total time: 155 min
Yield: 6
Ingredients: Spiced yoghurt marinade; 150 millilitre greek-style yoghurt; 1/2 onion, finely chopped; 3 clove garlic, chopped; 15 gram (3cm piece) ginger, finely chopped; 1/2 teaspoon ground cayenne pepper; 1/2 teaspoon ground chilli; 1/2 teaspoon ground turmeric; 1/4 teaspoon garam masala; 1/4 cup (60ml) olive oil; 1 chicken (about 1.8kg); steamed rice, thinly sliced long green chillies and shallow-fried fresh curry leaves (optional), to serve; Potato and ginger stuffing; 200 gram dutch cream potatoes; 85 gram frozen peas, defrosted; 2 tablespoon olive oil; 1 onion, finely chopped; 1 long green chilli, finely chopped; 5 gram (1cm piece) ginger, finely chopped; 1/2 cup (loosely packed) coriander, coarsely chopped; Mint chutney; 1 1/2 cup (loosely packed) mint leaves; 1/2 tablespoon tamarind concentrate mixed with 40ml water, strained; 2 tablespoon finely chopped spanish onion; 1 clove garlic, finely chopped; 5 gram (1cm piece) ginger, finely chopped; 1 long green chilli, thinly sliced; 1/2 teaspoon caster sugar

Ingredients

Spiced yoghurt marinade

150 millilitre greek-style yoghurt

1/2 onion, finely chopped

3 clove garlic, chopped

15 gram (3cm piece) ginger, finely chopped

1/2 teaspoon ground cayenne pepper

1/2 teaspoon ground chilli

1/2 teaspoon ground turmeric

1/4 teaspoon garam masala

1/4 cup (60ml) olive oil

1 chicken (about 1.8kg)

steamed rice, thinly sliced long green chillies and shallow-fried fresh curry leaves (optional), to serve

Potato and ginger stuffing

200 gram dutch cream potatoes

85 gram frozen peas, defrosted

2 tablespoon olive oil

1 onion, finely chopped

1 long green chilli, finely chopped

5 gram (1cm piece) ginger, finely chopped

1/2 cup (loosely packed) coriander, coarsely chopped

Mint chutney

1 1/2 cup (loosely packed) mint leaves

1/2 tablespoon tamarind concentrate mixed with 40ml water, strained

2 tablespoon finely chopped spanish onion

1 clove garlic, finely chopped

5 gram (1cm piece) ginger, finely chopped

1 long green chilli, thinly sliced

1/2 teaspoon caster sugar

Method

Spiced roasted chicken

1.For spiced yoghurt marinade, process ingredients (except oil) in a food processor until a paste forms, then sit in oil.

2.Place chicken in a non-reactive container, rub all over with marinade and refrigerate overnight for flavours to develop.

3.Preheat oven to 220°C. Stuff potato and ginger stuffing (see below) into chicken cavity, truss legs and roast 20 minutes until just golden. Cover with foil, reduce heat to 160°C and roast another 30 minutes until almost cooked through.

4.Remove foil, roast 30 minutes until golden and cooked through. Set aside to rest (15 minutes).

5.For mint chutney, process ingredients in a food processor and season to taste.

6.Serve chicken with mint chutney, curry leaves, and chilli scattered in rice.

Potato and ginger stuffing

7.Cover potato with cold salted water in a saucepan over medium-high heat. Boil 15-18 minutes until tender. Drain well, set aside to cool, then coarsely chop and set aside.

8.Blanch peas about 30 seconds until bright green, refresh with cold water and set aside.

9.Heat oil in frying pan, add onion and stir occasionally for 1 minute until translucent. Add potato and cook 7-10 minutes until golden. Add ginger, season to taste, set aside to cool, then stir in peas and coriander.

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Ingredients

Method

Spiced roasted chicken

Potato and ginger stuffing

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