SPICED ROAST CHICKEN WITH FRAGRANT JASMINE RICE

Steps:

• CHICKEN: Use kitchen scissors to cut down both sides of the back bone and remove.
• Open the chicken out like a book and snip through the wishbone to enable the chicken to lie flat.
• Slash the skin several times and place the chicken in a large dish.
• Pound the garlic, ginger, chilli and sugar to paste in a mortar and pestle or blend in a small food processor.
• Add the remaining ingredients and mix well.
• Pour the marinade over the chicken and rub into the meat.
• Cover and marinate in the refrigerator for 2-3 hours if possible.
• Preheat the oven to 200°C.
• Heat a little oil in an over proof saute pan over a medium heat.
• Take the chicken out of the marinade, letting the excess drip back into the dish.
• Place the chicken in the pan, skin side down and allow to brown.
• Turn the chicken over and pour over the marinade.
• Roast the chicken in the over 50-60 minutes, basting a couple of times during cooking.
• Transfer the chicken to a plate and rest, lightly covered, for 5 minutes.
• Tip the pan juices into a small pot.
• Mix the cornflour with the water and stir into the juices.
• Simmer for 2 minutes then add a good squeeze of lime juice and pour into a serving jug.
• RICE: Heat the oil in an oven-proof saute pan or pot with a lid.
• Add the onion, garlic, ginger, cardamom pods and mustard seeds and gently fry until tender.
• Add the rice, stock and salt and bring to the boil.
• Cover and place back in the oven for 25 minutes.
• Stir the rice once during cooking.
• Remove from the oven and sit covered, for 5 minutes before serving.
• TO SERVE: Spoon the rice onto a platter.
• Cut the chicken into serving pieces and place on top.
• Scatter fresh herbs over the chicken and garnish with lime wedges.
• Bowls of thick plain yoghurt, roasted chopped peanuts and crispy shallots are nice accompaniments.