Almond and Cumin Roast Chicken

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This is a treat!

The marinade creates a crust around the chicken that keeps it deliciously moist. By removing the spine and flattening the chook you manage to cut down on the cooking time. I roast the spine with the chook and then use the bones to make a beautiful stock with the scrapings from the pan.

Serves 4-6 depending on sides and appetites!

Ingredients

1 x 1.8kg chicken, spine removed and butterflied

4 tablespoons ground cumin

2 tablespoons garam masala

1 teaspoon Kashmiri chilli

3 large garlic cloves, peeled and roughly chopped

100g dry roasted almond, unsalted, skin on

300mls Greek or natural yogurt

2 tablespoons olive oil

juice of 1 lime

salt and pepper

Method

Process all the ingredients except the chicken.

Flatten the chicken in a roasting tin, using a very sharp knife, slash the skin and flesh of the breasts and legs.

Pour the marinade over and rub all over the chicken, including the cavity.

Set aside to marinade for 4 hours.

Preheat the oven to 200 degrees Centigrade.

Roast the chicken for 45-50mins, basting regularly.

Allow to rest for 20-30 mins, covered with foil before serving.

 

 

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19 thoughts on “Almond and Cumin Roast Chicken”

  1. Another of your lovely squashed chickens Ros! You’ve definitely converted me to getting our butcher to spatchcock them when we buy – and of course to make sure I take the back home too for stock πŸ™‚

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