Spiced roasted chickens with coriander
These spicy roasted chickens are great for sharing with friends and family.
- 50 mins cooking
- Serves 4
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Ingredients
Spiced roasted chickens with coriander
- 4 baby chickens (2kg)
- 4 clove garlic, peeled
- 4 centimetre piece fresh ginger (20g), grated
- 1/3 cup (40g) ground almonds
- 1/4 cup (60ml) lemon juice
- 3 fresh coriander roots
- 1/2 teaspoon ground turmeric
- 3 teaspoon garam masala
- 3 fresh large green chillies, chopped coarsely
- 2 teaspoon salt
- 30 gram ghee (clarified butter), melted
- 1/4 cup firmly packed fresh coriander leaves
Method
Spiced roasted chickens with coriander
- 1Place chickens on cutting board, cut down both sides of the backbones with poultry shears or sharp knife; remove and discard the backbones. Rinse cavity of each chicken and pat dry with absorbent paper. Place each chicken, breast-side up, on board; press the breastbone firmly with the heel of hand to flatten.
- 2Blend or process garlic, ginger, ground almonds, juice, coriander roots, turmeric, garam masala, chilli and salt until combined. Rub spice mixture over chickens. Cover; refrigerate 3 hours or overnight.
- 3Preheat oven to 240°C/475°F.
- 4Place chickens on an oiled wire rack over large, shallow flameproof baking dish; brush with ghee. Roast, uncovered, about 30 minutes or until browned all over and cooked through.
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