ONE-POT SPICED ROAST CHICKEN

One-pot spiced roast chicken image

Experiment with roast chicken: stuff with a spiced butter and surround with a creamy, tikka-inspired sauce before topping with a punchy green chutney

Provided by Good Food team

Categories Dinner

Time 2h10m

Yield Serves 4-6

Number Of Ingredients 21

Ingredients

2 tbsp ghee or butter, softened 1 medium chicken (about 1.6kg) cooked pilau rice and naans, to serve (optional)
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp smoked paprika
1 1⁄2 tsp ground turmeric
1 onion, chopped
4 large garlic cloves
1-2 red chillies, chopped, plus extra sliced chillies to serve
1 large thumb-sized piece of ginger, peeled and chopped
1 tbsp sunflower oil
2 tbsp ghee or butter
2 x 400g cans chopped tomatoes, blitzed in a food processor until smooth
2 tsp light brown soft sugar
3-4 tbsp double cream
30g cashew nuts, toasted and chopped
small bunch of coriander, plus extra leaves to serve
small bunch of mint
1 lemon, juiced
1⁄2 tsp sugar
70ml olive oil

Steps:

Heat the oven to 200C/180C fan/ gas 6. If you're making the spice mix, combine all the ingredients and set aside. For the sauce, tip the onion, garlic, chilli and ginger into a food processor and blitz until smooth. Heat the oil and ghee or butter in a large frying pan over a medium heat and fry the spiced onion purée with a pinch of salt for 12 mins. Add 2 tbsp of the spice mix, turn up the heat to high and cook for 1 min. Tip in the tomatoes, sugar and 250ml water. Bring to a simmer. Season well with salt and turn off the heat.
To prepare the chicken, put the remaining spice mix in a bowl with 1 tsp sea salt and the ghee or butter, and mash together. Push two-thirds of the spiced butter beneath the skin of the chicken breasts, then rub the rest over the outside of the breasts and legs. Season the chicken skin with 1 tsp sea salt and tie the legs together. Sit the chicken in a 28-30cm pan, shallow casserole or roasting tin and pour the sauce around the bird. Cover the chicken with foil and roast for 40 mins, then remove the foil and roast for another 30-40 mins, or until cooked through (when you cut into one of the legs, the juices should run clear). Stir the double cream into the sauce. Taste for seasoning and leave to rest, uncovered, for 10 mins.
Make the chutney by blitzing all the ingredients together in a food processor until coarse. Season to taste.
Top the chicken with some extra sliced chillies and coriander leaves, then serve with the chutney, pilau rice and naan, if you like.

Nutrition Facts : Calories 649 calories, Fat 50 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 37 grams fiber, Protein 37 grams protein, Sodium 1.9 milligram of sodium