*Adapted recipe from "Chicken Lemon cumin and Mint" Epicurious | May 2002 | Lori Longbotham
2kg Whole Chicken *preferably free-range
A good handful of fresh mint leaves
A good handful of coriander (cilantro) leaves & stalks *leaves for serving
Zest & juice of 2 lemons
2 Garlic cloves crushed & minced
1 tsp Ground cumin
1 tsp Paprika *preferably hot
1/4 tsp course salt
freshly ground black pepper
Olive oil
METHOD
- In a food processor or wizzer, combine the coriander, mint, lemon zest & juice, garlic, cumin, paprika and seasoning. Blend together whilst slowly pouring in the olive oil, until it starts becoming more of a rough paste pulp.
- Place the chicken on a large baking tray *one that will fit in your fridge. Take your marinade and spread all over, loosening the skin on the breast of the chicken and spread under the skin and underneath the chicken too. Making sure you get it round the legs and wings. Cover and refrigerate for 4 hours or over night. I prepped this a day before so ended up marinading for 24 hours.
- Preheat the oven to 200° FAN. Let the chicken stand at room temperature for 30 minutes.
- Roast the chicken for 15 minutes at 200° before reducing the temperature down to 180°. Cook for another 65 minutes and base the chicken half way through, making sure it doesn't dry out.
- Once cooked cover with foil and allow to rest for 10 minutes.
- Pour the juices from the pan into a jug, skimming off the fat from the top. Carve the chicken and serve a drizzle of the juices over the meat with marinated courgette salad, herby cous cous.
*Any leftover cold meat also works perfectly in a salad with the leftover orange saffron puree made from the Saffron orange salad recipe, bean sprouts, chilli, peeled courgette and lots of fresh coriander leaves.
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