This is one of our fave recipes from the beautiful book "My Indian Kitchen." It has a bunch of delicious recipes for New Zealand cooks.
This book is full of beautiful recipes with gorgeous photography. We love that their are some super simple that make great weeknight dinners, the Chicken and Coconut Curry and Nini’s Nutty Chicken are winners, they get made on a regular basis at the Flo Office!
Although we have so many fave recipes, this one we found a real winner! A roast is one of Ashia's favourite family meals - it's usually on a Sunday, with all the trimmings. This fusion-style recipe offers a different take on the traditional roast and serving this with cassava chips makes an interesting change from the usual roasted root vegetable accompaniment.
juice of half a lemon
1 tsp salt
4-5 cloves garlic crushed
1 medium (size 14) chicken, preferably organic
1 tsp ground black pepper
2 tsp paprika
1 tsp chilli powder
1 tsp ground cumin
1/2 tsp ground coriander
3 tbsp oil
2 tsp tomato paste
red and green chilies, thinly sliced fresh coriander
Prep time 20 mins, cooking time 90 mins
Combine lemon juice with half the salt anti half the garlic. Smear over chicken and set aside to marinate for 20 minutes.
Meanwhile, prepare chilli mix. Combine remaining garlic and salt with pepper, paprika, chilli, cumin, coriander and oil. Mix well then add tomato paste.
Heat oven to 200C and place in a roasting dish to heat up.
Drain lemon mixture off chicken and smear chilli mix over making sure it is well covered. Place chicken in hot roasting dish cover with foil and bake for 30 minutes. Remove foil, baste chicken with pan juices and return to oven. Cook until juices run clear and chicken is crisp but moist, usually another 30 40 minutes.
About 10 minutes before the chicken is ready, heat oil in a heavy saucepan or frying pan and fry cassava pieces until golden. Drain on a paper towel and season with salt.
Serve chicken garnished with sliced chillies and coriander