We invited some friends over on a Saturday and I decided to make this meal as it's one of my favorite to make and eat! I love roast chicken a lot, something very satisfying, homely and wholesome about it.
I'm including the whole meal I made for this dinner so it would be easier for you to plan your meal. Please don't be shy to shoot any questions via email if you need some help with making the meal.
Instead of rice and lentils, you could also serve it with a side of salad.
I also created a cocktail especially for this evening, a new recipe I came up with for the first time, everyone loved it unless they lied! :D
Garlicky Spiced Rubbed Roast Chicken
1 Whole chicken - butterflied (with a sharp knife and shears cut the middle of breast bone and spread it open like a butterfly) 5 loves garlic - minced 2 Tbs sumac powder 1 tsp Peruvian BBQ spice 1/2 tsp Ras El Hanout spice 1 tsp turmeric powder 1 tsp cinnamon powder 1 tsp cumin powder 1 whole lemon - just the peel - minced 1/4 Cup + Olive oil 1 Sprig thyme - just the leaves Good quality salt (pink, kosher, maldon etc) & pepper About 2 Tbs unsalted butter Method
Make a paste - in a bowl add olive oil, all the spice ingredients, mince lemon peel, thyme, garlic and some S & P.
Add a little oil on a baking tray and line with parchment paper or place chicken directly on the tray. I have it lined for easy clean up. Pat chicken dry with a paper towel, season with salt and pepper all over the chicken, be generous, I'd say about 1-1/2 tsp, maybe more (cheap table salt is way saltier than any high quality salt so bear in mind the difference) Massage it into the skin Rub the spiced paste all over chicken, under the skin, and massage it nicely Cover and leave it to marinade for about 5-6 hours on the counter top or overnight in the fridge. Heat the oven to 295 under rotisserie setting, once hot put chicken into oven for about 30 minutes Change setting to normal oven setting and turn the temperature to 350 and roast for another hour Change the setting back to rotisserie for about 20-30 minutes at 350 To check for doneness, with a steak knife or smallest knife, insert it into inner thigh, if juice runs clear and when the drumstick comes off easily, should be done, skin should be golden Or use a meat thermometer inserted into inner thigh, not touching the bone, thermometer should say 165 F. Once done, let it rest for about 15-20 minutes before cutting
Rice & Lentils
2 Cups basmati rice, soak in water for about 20-30 minutes 1 Cups green lentils soaked in chicken stock/vegetable stock & some sea salt overnight in the fridge 1 Whole onion, diced 2 Cloves garlic, minced 1 Pinch of saffron 1 inch of ginger, minced 1 tsp turmeric powder 1/4 tsp cinnamon powder 1/4 tsp cumin powder 1/4 tsp coriander powder 2 Cups chicken broth/vegetable broth generous season of salt and pepper Vegetables with spices and tomatoes
You can use any vegetables you like with this recipe, these are what I used this time around.
1/2 Head of cauliflower cut into bite size pieces
1/2 Head of cabbage Cut into small pieces
4 Carrots, peeled and cut into medium slices
4 Small tomatoes, diced
1 Tsp minced ginger
3 Cloves garlic
1 Onion diced
1 tsp Turmeric powder
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1 pinch Fennel seeds
1 Cinnamon stick
1 Dash cayenne powder
4 oz Tomato paste
1 Cup Vegetable stock/chicken stock/water
Salt & pepper
A little bit of honey for taste
Heat some oil in a heavy pot / Dutch Oven, once hot add diced onion and ginger, cook until soft.
Add diced tomatoes and simmer until caramelized, add all the spices until you can smell the aroma then, add carrots and let it cook for about 3 minutes.
Add the rest of the vegetables, tomato paste, season and cover with lid, let it simmer and cook for about 5 minutes.
Add the stock or water, season with a bit of salt & pepper and the honey and stir, cover but not completely.
Let it simmer until vegetables are tender and taste as you go, add more seasoning if needed.
Raspberry & Peach Martini
Makes about 6 portions
1 pint fresh organic raspberries
1 Cup peach nectar (thick juice)
1/2 Cup of good quality vodka
1/4 Cup vermouth
1/8 Cup simple syrup
2 tbs grenadine
About 1/2 liter soda water or sparkling water
1 pinch of thyme
5-6 mint leaves
In a jug, muddle raspberries, add simple syrup and grenadine.
Add vodka and vermouth then add peach nectar, give it a stir and add soda water or sparkling water, bruise and pinch thyme to activate the oil, stir it in the cocktail mix and take thyme out.
Pour into 5-6 martini glasses, topped with some ice, thyme leaves and one mint leaf.
*Please adjust the sweetness to how you like it. Use common sense when cooking and trying out new recipes. Happy eating! xoxo