Best Spiced Roast Chicken With Fragrant Jasmine Rice Recipes

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.

SPICED ROAST CHICKEN

Steps:

• Preheat the oven to 500 degrees. In a medium skillet over medium-high heat, heat the vegetable oil. Add the split peas and cook, stirring frequently, until lightly browned, about 40 seconds. Transfer to a bowl. Wipe the skillet clean and return it to medium heat. Add the chilies, coriander, cumin, peppercorns, fenugreek and mustard and cook, stirring, until toasted and fragrant, about 1 1/2 minutes. Add the turmeric and cook, stirring, 10 seconds more. Add to the split peas. When cool, transfer the mixture, in small batches, to a clean coffee grinder and pulse until finely ground. Place in a small bowl and stir in 2 tablespoons of the olive oil.
• Loosen the skin of the chicken over the breast and down to the thighs. Using your hands, spread all but 1 teaspoon of the spice paste evenly under the skin. Coat the outside of the chicken with the remaining teaspoon of paste and brush with the remaining tablespoon of olive oil. Season generously with salt and pepper.
• Transfer the chicken to a roasting pan fitted with a rack and bake until very brown, about 20 minutes. Lower the temperature to 350 degrees and bake until a thermometer inserted into the thickest part of the inside of the thigh reads 170 degrees, or until the juices run clear when the chicken is pierced there with a knife, about 40 minutes more. Remove from the oven and set aside to rest for 10 minutes. Carve and serve.