Almond and Cumin Roast Chicken

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.

 

 

Fifty Minute Roast Chcken with Garlic and Sundried Tomatoes

Fifty minutes to roast a chicken is ideal for those busy days when you are rushing around!

The trick is to spatchcock the chook, using poultry shears or strong kitchen scissors, cut down either side of the spine and set aside. Turn the chicken over and push firmly on the breasts to flatten them.

I always roast two chickens, I have the oven on anyway and it gives me meat for sandwiches and risotto and double the bones for stock. I roast the removed spine while the chicken is roasting, bit of a waste not want not ethos! The stock from these bones is ideal for tomato based soups as it already has a mild tomato and garlic flavour.

Ingredients

2×1.8kg chickens, spines removed

100g butter, melted

4 cloves garlic, crushed

12 sundried tomato halves in oil, drained

salt and pepper

Method

Preheat the oven to 200degrees Centigrade.

Line two baking sheets with baking parchment.

Take a chicken and gently loosen the skin from the meat across the breasts and down the thighs and legs. Repeat with the second chicken.

Process the butter, garlic, tomatoes, salt and pepper to form a paste.

Gently spoon the paste under the skin of the breasts and legs, massage well to coat all of the meat, repeat with the second bird.

Place each chicken onto the repaired baking sheets and flatten, tucking the wings under.

Rub any excess paste over the skin.

Roast for 30mins and then start to baste every ten minutes until well coloured and cooked through.

Allow the chicken to rest before carving, around 20mins is ideal.