Fragrant Indian Roast Chicken
Servings 6
Prep time
25 minsCook time
1 H & 20 MTotal time
1 H & 45 MNormally the stuffing is inside the chicken, but I’ve mixed it up a little here and encased the breast in a flavoursome Indian-inspired stuffing mix. The onion not only tastes great, it also helps to keep the chicken breast moist as it cooks.
Ingredients
Method
- In a small bowl add Indian seasoning, cardamom, ginger, garlic, salt, lemon zest and yoghurt and mix well.
- Pat chicken dry with paper towels. Without tearing the skin, work fingers gently between the flesh and skin over the chicken breast. Rub yoghurt mixture under the skin and all over the bird. (If you like, you can place some extra cardamom, a few curry leaves and extra garlic inside the cavity.) Place chicken in a dish, cover with plastic wrap and refrigerate for as long as possible (preferably overnight).
- Remove chicken from refrigerator 30 minutes before cooking. Preheat oven to 200°C.
- Place chicken in a shallow oven tray lined with baking paper and roast in oven for 40 minutes.
- Meanwhile, in a small bowl add banana and lemon juice and toss gently. Add yoghurt then fold in coconut. Season with salt then refrigerate until needed.
- In a small bowl, soak saffron threads in warm water for 10 minutes.
- In a frying pan, heat oil over low-medium heat. Add onion and gently cook, stirring regularly, for 10 minutes until soft and translucent (without browning). Add soaked saffron and its water and continue to cook for about 5 minutes more until liquid has almost evaporated. Season with salt and pepper to taste.
- Remove chicken from oven then reduce heat to 180°C. Spread onion mixture on top of chicken, mostly over breast area. Return chicken to oven and continue cooking for another 30 minutes*.
- Remove chicken from oven, cover with tinfoil and set aside to rest for 10 minutes. Serve with raita and fried curry leaves.
Simon says ...
Toast coconut by microwaving on high for 1 minute.
*If you’re using a different-sized chicken, cook to an internal temperature of 62°C (using a good meat thermometer) or test by wiggling one of the legs—it should move easily when cooked.
Make the perfect spiced pumpkin purée by heating my Smashing Pumpkin Dip recipe.
