Who doesn't love a Sunday roast? And this delicately spiced chicken will liven up the dinner table, whilst sitting happily along side traditional accompaniments such as roast potatoes. Alternatively, bread to mop up the spicy butter and a green salad would be fine additions.
2kg chicken
80g butter
Seeds from 6 cardamom pods
1 tsp cumin seeds
1tsp fenugreek
1 tsp kalonji
½ tsp Kashmiri chilli
2 tsp turmeric
2 tsp salt
3 sweet potatoes, peeled and cut into large chunks
6 tomatoes, halved
Heat the oven to 200ºC
Mash all of the spices and salt into the butter. Spread this liberally over the breast of the chicken.
Sit the buttered chicken into the roasting tray and put it in the oven.
After the chicken has been roasting for 40 minutes, take it out of the oven and baste it lavishly with the melted butter and chicken juices.
Add the potatoes and tomatoes to the tray and return it to the oven for another 60 minutes.
Carry the tray to the table, carve the chicken and serve the vegetables.
80g butter
Seeds from 6 cardamom pods
1 tsp cumin seeds
1tsp fenugreek
1 tsp kalonji
½ tsp Kashmiri chilli
2 tsp turmeric
2 tsp salt
3 sweet potatoes, peeled and cut into large chunks
6 tomatoes, halved
Heat the oven to 200ºC
Mash all of the spices and salt into the butter. Spread this liberally over the breast of the chicken.
Sit the buttered chicken into the roasting tray and put it in the oven.
After the chicken has been roasting for 40 minutes, take it out of the oven and baste it lavishly with the melted butter and chicken juices.
Add the potatoes and tomatoes to the tray and return it to the oven for another 60 minutes.
Carry the tray to the table, carve the chicken and serve the vegetables.
Netherton Foundry Shropshire 2022 ☺
www.netherton-foundry.co.uk
