Sunday, 30 May 2010

Roast Spiced Chicken

I wanted something along the lines of tandoori chicken as a change from just a simple roast chicken. I knocked up a paste of lemon juice, fresh ginger, garlic, onion, garam masala, paprika and turmeric. A free-range chicken was skinned and slashed, then the paste was rubbed in and all was left for several hours to flavour and tenderise the meat. A slow-roasting with a little oil and water to stop sticking and burning, and we were presented with a gorgeous, juicy, spicy bird - no jokes, please. Served with Roast Butternut Squash with Ginger (see next entry) this made a great alternative Sunday dinner.

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