Spiced Roast Chicken

This is an own creation that relies on a good dry spice rub to flavour the chicken with.

I use free range, corn fed chicken - it costs more than a battery bird but is well worth the additional expense.

Ingredients

1 corn fed free range chicken
a lemon
2 kafir lime leaves
2 pieces galangal
1 tsp turmeric
1 tsp coriander powder
1 tsp ginger powder
6 cloves
1 star anise
1 tsp paprika
1 tsp fenugreek
1 tsp black pepper
1/2 tsp sea salt

Method

squeeze half the juice of a lemon over the chicken. Put the other half inside the bird with the galangal and kafir lime leaves (this helps keep the bird moist).

Mix the dry spices in a mortar and pestle. Rub the spices over the bird (if you want to avoid hands that look jaundiced either don't add the turmeric or use a piece of clingfilm over your hand!

Drizzle with olive oil and wrap in tin foil. Place in a preheated over at 180 degrees for about an hour and a half (remove the foil for the ast 30 minutes) - to check whether the bird is cooked prize a leg from the breast and check that the juices run clear.

Let the bird rest (wrapped in foil) for 10 minutes before carving - this lets the meat relax and absorb juices in the cavity.

I served with my curried potatoes, French beans and sweet and peppered parsnips (see previous post).