Tuesday, August 23, 2016

Baking | Mediterranean Yogurt, Raisin and Sumac Roast Chicken




So I wrote an interesting piece for the Delhi Secret Supper Club a couple of weeks ago. It was all about ordering off a meat delivery service called LionFresh and you can read all about that here

Because I ordered a few different kinds of meat, I decided to go crazy with the kinds of ingredients I was using, only because well, I could. I did the pork with coca cola, the mutton in a Pakistani style stew but it was the chicken that really had me looking forward. This was because, I'd been truly looking forward to eating a succulent roast that was a breeze to make. Also you could see this was a chicken that hadn't been pumped with hormones, which I have to say, is such a blessing these days.



This chicken is all that and more. The marination barely takes any time to put together. And the next morning, preferably over a weekend, you let it bake for 2 odd hours until its juicy and perfect. The thing to remember though is to let it rest for atleast an hour before you actually attack it. Serve with some roasted veggies and some fresh bread and you will be in heaven. 

I used a lot of things that were just lying in my pantry, so feel free to experiment and pick out the spices the spices that work for you, but I can assure you that garlic and lemon are the just classic and amazing.

So without more ado, here's a recipe for my favourite roast chicken



Mediterranean Yogurt, Raisin and Sumac Roast Chicken
Serves 3

Ingredients
For the Marinade
1 cup of yogurt
1/2 cup water
1 tsp salt
2 garlic cloves, crushed
1 pinch of saffron
1 tsp sugar
1 tsp sumac

For the stuffing
1 preserved lemon
1 regular lemon
2 cloves of garlic
1 onion sliced
50 grams raisins

For the vegetables
1 potato, thickly sliced
1 onion, thickly sliced
2 tsp raisins
1 preserved lemon chopped.

Final basting
2 tsp olive oil
1 tsp honey
1 tsp sumac

Method
1. Mix all the things for the marination into a bowl and then marinate the chicken, breast-side down overnight.
2. Arrange the onions and potatoes into an oven proof dish. Add in the raisins and the chopped preserved lemons. Pour 1/2 cup of marinade over it and set aside.
3. Stuff the chicken with the said ingredients and truss and tie the chicken 
4. Place it on top of the vegetables. Mix all the things together for the final basting and rub the chicken with it.

5. Bake in a preheated oven for 2 hours, covering the top of the bird for the first one hour. Let it rest for 30 minutes before eating.


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