Indian Style Roast Chicken
Chicken or Egg, which came first is anyone’s guess, but where they come FROM is incredibly important. Pete visits Mulloon Creek Natural Farms with Tony Coote, and finds thousands of the happiest chickens on earth. Tony and Pete make Spanish Eggs, Indian Spiced Roast Chicken. And Pete takes a visit to San Francisco to shop with Nom Nom Paleo’s Michelle Tam and make her kid’s favorite: Egg Foo Young.
- 1.6 kg free-range organic chicken
- 2 tablespoons coconut oil, duck fat, beef tallow or other good quality fats, melted
- 1 large handful coriander leaves, roughly chopped
- juice of 2 lemons
- Indian Spice Marinade
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 1 ½ teaspoons sea salt
- 3 teaspoons turmeric
- 2½ teaspoons garam masala
- ¼ teaspoon chilli powder (extra if you like it spicy)
- 3 cloves garlic, minced
- 2 tablespoons finely grated ginger
- Combine the coriander and cumin seeds in a frying pan and toast over medium heat until fragrant, (1–2 minutes). Remove from the heat and allow to cool. Grind the spices in a spice grinder or mortar and pestle. Mix the ground spices with the remaining ingredients for the spice marinade, and place in a large bowl with the whole chicken
- Massage the spice mix into the chicken, ensuring that the chicken is evenly coated. Cover the bowl with plastic wrap and refrigerate overnight. For best results, marinate for 24 hours so the flavours develop even further.
- Preheat the oven to 180°C.
- Brush the marinated chicken with oil and arrange on a large roasting tray and add 80 ml of water. Cook for 30 – 35 minutes or until golden, then cover with foil and continue to cook for a further 20 minutes or until cooked through. Taste and season with sea salt and freshly cracked pepper if needed.
- Place the chicken onto a large platter, then pour the remaining juices from the pan. Sprinkle with coriander leaves and squeeze over the juice from the lemons. Serve.