Chili Roast Chicken Recipe

Ingredients :

Serves 4

• 3 medium-hot fresh red chilies, deseeded

• ½ tsp ground turmeric

• 1 tsp cumin seeds

• 1 tsp coriander seeds

• 2 garlic cloves, peeled and crushed

• 2.5cm / 1 inch piece fresh root ginger, peeled and chopped

• 1 tbsp lemon juice

• 1 tbsp olive oil

• 2 tbsp fresh coriander, roughly chopped

• ½ tsp salt

• freshly ground black pepper

• 1.4kg / 3lb oven-ready chicken

• 15g / ½oz dairy-free margarine, melted

• 550g / 1¼lb butternut squash

• fresh parsley and coriander sprigs, to garnish

   

  To serve :

• 4 baked potatoes

• seasonal green vegetables

Method :

1. Preheat the oven to 190°C/375°F/Gas Mark 5. Roughly chop the chilies and put in a food processor with the turmeric, cumin seeds, coriander seeds, garlic, ginger, lemon juice, olive oil, coriander, salt, pepper and 2 tablespoons of cold water. Blend to a paste, leaving the ingredients still slightly chunky.

2. Starting at the neck end of the chicken, gently ease up the skin to loosen it from the breast. Reserve 3 tablespoons of the paste. Push the remaining paste over the chicken breast under the skin, spreading it evenly.

3. Put the chicken into a large roasting tin. Mix the reserved chili paste with the melted margarine. Brush 1 tablespoon of it evenly over the chicken and roast in the preheated oven for 20 minutes.

4. Meanwhile, halve, peel and scoop out the seeds from the butternut squash. Cut into large chunks and mix in the remaining chili paste and margarine mixture.

5. Arrange the butternut squash around the chicken. Roast for a further hour, basting with the cooking juices about every 20 minutes until the chicken is fully cooked and the squash tender. Garnish with parsley and coriander. Serve hot with baked potatoes and green vegetables.

Nutritional Facts per 100g :

energy 168kcals/704kj

protein 16g

carbohydrate 4g

fat 10g

fiber 0.02g

sugar 0.02g

sodium 0.1g

√  cow's milk-free    √  egg-free    √  gluten-free    √  wheat-free     √  nut-free   

√  seafood-free