Sunday, 16 November 2014

Roast Chicken with Arabic Rice

I love nice juicy chicken, which i think is hard to do (i've messed up a few times as well). No one is a fan of dry rubbery chicken.
This recipe lets you enjoy super juicy chicken and its really easy to make.
The secret to this is to leave the skin on, it prevents the chicken from drying out in the oven.

(For Marination)
1 whole Chicken (mine was about 1 kg)
3 tbsp of Yogurt
Salt to taste
1/2 a bunch of Coriander
1/2 a bunch on Mint
3-4 Green Chilies
1 tsp Cumin
2 tsp Red Chili Powder (adjust according to taste)
1 tsp Chaat Masala
1 tsp Garam Masala Powder
1 tbsp Ginger Garlic Paste
Juice of 2 lemons.

(For Arabic Rice)
2 cups of Rice (soak in water for 30 minutes)
1 chopped Onion
1/2 tsp Ginger Garlic Paste
1 chopped Tomato
2 tbsp Tomato Paste
2-3 Cloves
3-4 Black Peppercorns
1 stick Cinnamon
1 Bay Leaf
Salt to taste
1/2 tsp Red Chili Powder
a few drops of Yellow Food Color

Clean the chicken from inside and out. You can remove the skin but i recommend against it. The skin will keep the chicken moist and juicy.

Blend the ingredients for the marinade together.

Marinade chicken for at least 2 hours. (For best results leave overnight)

Fill the cavity of the chicken with the peel of the lemon you juiced and a few cloves of garlic.

Place the chicken on a bed of sliced onions on a baking sheet.

Cover the pan with aluminium foil and bake at 200 degree centigrade for 40 minutes. 
Remove the foil and bake uncovered at 220 degree centigrade for another 25-30 minutes.
Check the thigh portion, take out if the juices run clear.

For The Rice:
Add chopped onion to a tablespoon of oil. When transparent add gingergarlic paste, clove, black peppercorn, bay leaf and cinnamon. When fragrant, add tomatoes...

..tomato puree, salt and red chili powder. Mix and cook for a minute.

Add Rice. Mix. and cook for a minute.

Than add water (double the amount of rice) cook on medium heat till the water evaporates. Than put on dam on very low flame for 10 minutes.

Serve with roast chicken.