Рецепт Spice and Herb Roast Chicken
Possbly the only thing more comforting that roast chicken on a fall kind of day is a well spiced roast chicken. There is fairly a deep love of the unusual, certainly when it comes to food – a love that has certainly enhanced my love and appreciation for many a unique food destination or item.
There are a lot of dishes, that my husband used to kind of pass off as a meh! Mostly meat-based dishes that were not well on the high side of the heat index, such is this recipe. It is however making a comeback in our house, since it certainly is more flavorful and fresh tasting than rotesserie and it is something that the kids and us can enjoy together. In fact, the other evening, I made this for my daughter’s school friend and their family, who wanted to try Indian food, without setting off the fire alarms.
I personally am very fond of roasting chicken with spices, here is one of my favorite recipes from this blog called Pukka Pukki. A good free-range and organic bird makes all the difference, I usually pick mine up from the farmer’s market from feather ridge farms.
The house was filled with warm inviting aromas, thanks to the warmth of a fragrant oven and the meal was well appreciated. We had this with a side of rice, dal, roasted potatoes and baigan bhartha for a close to the earth, comforting meal.
Spice and Herb Roast Chicken - Desi Roast Chicken
A spiced and herby desi version of roast chicken.
Ingredients
For the marinade
- 3/4 cup chopped cilantro
- 1/2 cup chopped parsley
- 2 to 3 green chillies
- 2 tablespoons [ginger-garlic paste) http://cookinginwestchester.com/category/masala-spiceology-101/ginger-garlic]
- 1 teaspoon ground cumin
- 2 teaspoon salt
- Juice of 2 fresh limes
- 1 tablespoon grated jaggery or agave nectar
- For the chicken
- 3 to 4 pound farm raised organic chicken
- 3 tablespoons ghee
Instructions
Place the cilantro, parsley, green chilies, ginger-garlic paste, ground cumin, salt and fresh lime juice in the blender and blend into a smooth paste.
Place in a bowl and stir in the jaggery or agave nectar.
Rub this mixture evenly over the chicken taking care to reach all the cracks and crevices.
Let the chicken rest in the marinade for 1 hour
Pre-heat the oven to 350 degrees.
Rub the chicken evenly with the ghee.
Roast the chicken for at least 3 hours basting frequently after the first hour with the pan juices, until the chicken is tender and the juices run clear when pricked in the center of the chicken and chicken is well browned.
Turn off the oven and let the chicken rest for 15 minutes, before serving.
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http://cookinginwestchester.com/2010/01/spice-and-herb-roast-chicken.html