Based on Karen Martini's Spicy Roast Chicken recipe, "Feasting" p. 151.
Crush coriander seeds and pepper corns in mortar and pestle. Mix in chili flakes, salt and garlic cloves. Smash into a paste.
Take a chicken that has been cut in to 6 pieces (for a size 12) and place in snap-lock bag. Add spice mix and some olive oil, seal bag and massage in. Leave in fridge for several hours.
Chicken is cooked in a pan at 220 degrees fan forced. About 50 minutes.
Large dice the pumpkin, sprinkle on nigella seeds, ground cumin, ground cinnamon, sweet paprika and salt. Add oil and mix around. Place on baking tray, not in the chicken dish. Large pumpkin pieces will take the same time as the chicken if the chicken is small, place on top or bottom shelf as needed.
When chicken is just off done add a big handful of cherry tomatoes to the dish and a little fresh rosemary.
Serve with steamed beans and broccoli.
Result: 6 out of 5. Sensational!
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