Roast Chicken With Spices and Coconut

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This roast chicken dish cooks slowly in the oven to free up your day but the taste is akin to chicken that has been in the tandoor overnight.

Full of flavour and amazingly moist, I just serve this at room temperature with the whole  chickens at the table and the boys pull them apart with flat bread, mint raita and a tomato and onion salad.

This recipe is a giver, the bones, pan juices and then the soaked pan juices make an amazing stock base for my pumpkin and coconut soup. The recipe will follow this on the blog.

Serves 6-8.

Ingredients

2 x 1.8-2kg whole chickens

6 large tomatoes

6cm piece of ginger, grated

4 cloves garlic, crushed

2 tablespoons ground coriander

1 tablespoon ground cumin

2 teaspoons Kashmiri chilli

1 teaspoon ground cinnamon

1/2 teaspoon ground all spice

1/2 teaspoon ground fennel

1/4 teaspoon ground nutmeg

2 tablespoons ghee

pinch of saffron

400mls coconut cream

salt and pepper

Method

In a processor or with a stick blender, process the tomatoes, ginger, garlic and spices except the saffron.

Heat a medium frying pan with the ghee over medium heat, once melted add the sauce and saffron, simmer until well reduced, draw the spoon through the sauce and the there should be no free liquid.

Set aside to cool.

Now prepare the chicken, using sharp scissors spatchcock the chicken, cut down either side if the spine and remove, turn over so skin side is up, flatten by pushing on the breast bone. Or, ask the butcher to do this for you!

In a large roasting tin pour in the tomato mix, add  coconut cream and mix well.

Add the chickens to the sauce and cover entirely , top and bottom,with the sauce, place back in the roasting tin, skin side up.

Preheat the oven to 160degrees Centigrade.

Take a piece of baking parchment, the size of the roasting tin, scrunch it up under  running cold water.

Spread the paper over the chicken, this will stop it sticking to the foil.

Now, cover with foil and seal very well.

Pop in the oven and roast for 3 hours.

After 3 hours remove foil, turn the oven up to 180degrees Centigrade and baste the chicken with the pan juices.

Baste every 15-20mins for an hour.

Remove from the oven and set aside, serve warm or at room temperature.

KEEP THE BONES AND ANY PAN JUICES! FILL THE PAN WITH WATER AND SCRAPE ALL THE STCKY BITS OFF THE BOTTOM OVER A LOW HEAT.

Add bones and juices to a pressure cooker or large pan, add enough water to make up to 2.3litres. Bring up to pressure and keep at pressure for 30mins or in a pan, bring to the boil, cover tightly and simmer for one hour.

Once cool, pour through a colander and refrigerate the stock.

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