Butterflied Indian Spiced Inglewood Organic Chicken with Garam Masala Potatoes & Minted Curry Peas

Method

Preheat oven to 180 degrees C. Line two large baking trays with baking paper.

Spiced Indian Paste

Add all the ingredients for the paste to a food processor or high-speed blender. Blend/ blitz for 1-2 minutes until a smooth paste forms. Set aside.

Roasted Garam Masala Potatoes

Place the quartered potatoes into a large saucepan and cover with water. Add a good pinch of salt to the water. Place onto the stove and turn on high and place a lid on the pan. Bring to the boil and turn down to a simmer.

Boil the potatoes for 10-12 minutes or until a fork can pierce the flesh. Drain the water off the potatoes and place back into the saucepan.

Drizzle over the olive oil and sprinkle over the mustard seeds, salt, garam masala and lime juice. Toss to combine the ingredients in the pan and to slightly fluff up of the flesh of the potatoes. Tip onto one of the lined baking trays and spread out evenly. Place into the preheated oven for set the timer for 20 minutes for when chicken will need to go in.

Butterflied Indian Spiced Inglewood Organic Roast Chicken

The first step in butterflying a chicken is to place it onto a cutting board, breast meat side facing down. You will need a pair of good kitchen scissors to cut along the side of the spine starting from the bottom end cutting all the way up to the neck end. Repeat this process on the other side so that you are left with the spine removed from the back of the bird.

The next step is to cut out the bony cartilage between the bird’s legs. You will need a small knife to cut around bony cartilage to remove any meat attaching it. Then using your kitchen scissors snipping it off. Once that is removed turn the bird over and splay the legs out on the cutting board. Make sure you tuck the wings behind it to stop them from burning during the cooking process.

Lay the halved garlic heads and lemons slices into the base of the remaining lined baking tray. Place the butterflied chicken on top with the breast side facing up. Scoop out half of the Indian Spiced Marinade and rub into the skin of the chicken. Making sure to rub into all the crevices of the bird. Drizzle with a little olive oil. Place the rest of the marinade into a container and freeze for up to 3 months.

Place the chicken into the oven once the potatoes have cooked for about 20 minutes. Bake for 35-45 minutes or until the juices run clear from the thigh flesh when pierced. If the marinade starts to burn slightly cover in foil until 10 minutes before its finished and remove for the rest of the cooking time.

Remove from the oven and let the chicken rest for 10 minutes under foil.

Minted Curry Peas

While the chicken is cooking add the slices of onion to a warmed saucepan with two tablespoons of olive oil. Saute the onion for 10-15 minutes with a pinch of salt until dark and caramelised. Add the garlic, cumin and coriander and saute for a further 2 minutes until fragrant. Add in the frozen peas and cook until the peas have thawed and are warmed through. Turn the heat off and add the fresh mint before serving.

Serving

Place the chicken onto a platter or serving tray and scatter with fresh mint and coriander. Put the potatoes and the peas into their own serving bowls and serve banquet style on the table to your guests. Add in Naan bread, dahl and fresh lime for additional extras. Enjoy.

Cooks Notes

– The marinade can be made up to a week ahead and kept in an airtight container in the fridge.

– Leftover marinade can be kept in an airtight container in the freezer up to a month.

– You can caramelise the onions for the Minted Curry Peas the day or two before and keep in an airtight container in the fridge and just warm through before adding the remaining ingredients.

Photos and recipe by The Whimsical Wife  (www.thewhimsicalwife.com)

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