SPICED ROAST CHICKEN

Spiced Roast Chicken image

Provided by Molly O'Neill

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

1 tablespoon vegetable oil
2 tablespoons dried yellow split peas
3 dried red chilies
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon black peppercorns
1/2 teaspoon fenugreek seeds
1/2 teaspoon mustard seeds
1 tablespoon ground turmeric
3 tablespoons olive oil
1 whole chicken (about 3 1/2 pounds)
Kosher salt and freshly ground pepper to taste

Steps:

Preheat the oven to 500 degrees. In a medium skillet over medium-high heat, heat the vegetable oil. Add the split peas and cook, stirring frequently, until lightly browned, about 40 seconds. Transfer to a bowl. Wipe the skillet clean and return it to medium heat. Add the chilies, coriander, cumin, peppercorns, fenugreek and mustard and cook, stirring, until toasted and fragrant, about 1 1/2 minutes. Add the turmeric and cook, stirring, 10 seconds more. Add to the split peas. When cool, transfer the mixture, in small batches, to a clean coffee grinder and pulse until finely ground. Place in a small bowl and stir in 2 tablespoons of the olive oil.
Loosen the skin of the chicken over the breast and down to the thighs. Using your hands, spread all but 1 teaspoon of the spice paste evenly under the skin. Coat the outside of the chicken with the remaining teaspoon of paste and brush with the remaining tablespoon of olive oil. Season generously with salt and pepper.
Transfer the chicken to a roasting pan fitted with a rack and bake until very brown, about 20 minutes. Lower the temperature to 350 degrees and bake until a thermometer inserted into the thickest part of the inside of the thigh reads 170 degrees, or until the juices run clear when the chicken is pierced there with a knife, about 40 minutes more. Remove from the oven and set aside to rest for 10 minutes. Carve and serve.

Nutrition Facts : @context http, Calories 741, UnsaturatedFat 37 grams, Carbohydrate 8 grams, Fat 55 grams, Fiber 3 grams, Protein 52 grams, SaturatedFat 13 grams, Sodium 983 milligrams, Sugar 1 gram, TransFat 0 grams

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Katleho Moropoli

k36@hotmail.com

I've made this recipe several times now and it's always a hit. My family loves the chicken and the gravy.

KCEE FRESH

kceef@aol.com

This recipe is a great way to use up leftover chicken. I made a chicken pot pie with the leftovers and it was delicious.

Renu thapa

t-renu@gmail.com

I'm not a big fan of chicken, but I loved this recipe. The chicken was so moist and flavorful.

Lucky Freederick

lf96@gmail.com

This recipe is a great way to get your kids to eat their vegetables. My kids love the chicken and the gravy, and they don't even notice the vegetables.

Yahia Ehab

e@gmail.com

I love this recipe! It's so easy to make and the chicken always comes out perfectly.

Kevin William

kw13@yahoo.com

This recipe is a bit time-consuming, but it's worth it. The chicken is so tender and flavorful.

Prince Asiedu

prince95@yahoo.com

I've tried this recipe with different types of chicken and it always turns out great. I especially like using bone-in, skin-on chicken breasts.

Faith Schutt

fs17@gmail.com

This recipe is a great way to use up leftover chicken. I made a chicken salad with the leftovers and it was delicious.

Muhammad Bin Rajid

muhammad_b0@gmail.com

I'm not sure what I did wrong, but my chicken didn't turn out as flavorful as I expected.

Bonnekia Peacock

peacock.b@aol.com

I made this recipe for a dinner party and it was a huge success. Everyone loved the chicken and the gravy.

Eram Faruk hossain

eram.f99@aol.com

The chicken was a bit dry, but the gravy was delicious.

Faizaan Mohamed

faizaanmohamed35@hotmail.co.uk

This recipe is easy to follow and the results are delicious. I would definitely recommend it to anyone looking for a new chicken recipe.

mr shocker

shocker_m21@hotmail.com

I was a little hesitant to try this recipe because I'm not a big fan of chicken, but I was pleasantly surprised. The chicken was cooked perfectly and the spices were amazing.