Chilli Roast Chicken

Thursday, January 15, 2009

Ingredients :-

8 fresh red chillies, 4 deseeded and roughly chopped, 4 left whole
4 tbsp olive oil
1 tsp turmeric
thumb-sized piece fresh ginger, peeled and chopped
3 cloves garlic, roughly chopped
1 handful fresh coriander leaves
1/2 tsp salt
1 whole chicken
900g potatoes, peeled and cut into large chunks
25g butter

Methods :-
  1. Make the chilli paste - put the 4 chopped chillies in a food processor along with the oil, turmeric, ginger, fresh coriander and salt, then whiz to a rough paste, or pound together using a pestle and mortar. Set aside 2 tbsp of the paste.
  2. Marinate the chicken - Loosen the skin around the neck end of the chicken. Smear half the chilli paste under the skin, then smooth the skin back i place. Spread the remaining paste all over the chicken and put in a non-metallic dish. Cover loosely with cling film and chill for at least 2 hours, or overnight.
  3. Roast the chicken - Turn the oven to 190C. Place the chicken in a large tin with the potatoes and the remaining chillies tucked around. Roast for 1 hour, turning the potatoes once.
  4. Baste the potatoes - Melt the butter and mix with the reserved chilli paste, then drizzle over the potatoes. Return to the oven and roast for another 20 to 40 minutes, basting and turning the potatoes once or twice, until the chicken is done and the potatoes are crispy.


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