Jenny's Chilli Roast Chicken

A whole chicken stuffed with a spicy coriander, ginger, and garlic paste, then roasted until golden and juicy.

Cook Time

85 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Meat

1.5
kg

Chicken

medium

NutsSeeds

4
clove

Garlic

fat, peeled

2
tsp

Cumin Seeds

2
tsp

Coriander Seeds

1
bunch

Coriander

small bunch, fresh leaves

1
unit

Salt

to taste

1
unit

Black Pepper

freshly ground, to taste

OilsFats

73.9
ml

Olive Oil

5 tablespoons total

Vegetables

2
piece

Red Chilli

fat, seeded and roughly chopped

2.5
cm

Root Ginger

peeled and roughly chopped

Steps

Preheat the oven to 190°C.
Process chillies, garlic, ginger, cumin, coriander seeds, coriander leaves, 4 tablespoons of oil, salt, and pepper into a paste.
Loosen the skin over the chicken breast using your fingers.
Spread the paste under the skin and secure it.
Place the chicken in a roasting tin and drizzle with the remaining 1 tablespoon of oil.
Roast for approximately 85 minutes until cooked through.
Rest the chicken for 15 minutes before carving.