Kolhapuri Spit Chicken Kala Masala Roast Chicken Food

KOLHAPURI SPIT CHICKEN (KALA MASALA ROAST CHICKEN)

Kolhapuri spit chicken (kala masala roast chicken) image

This indian spiced roast chicken makes a great alternative to a traditional Sunday roast. Try with black pepper and garlic sweet potato wedges

Provided by Rohit Ghai

Time 2h

Number Of Ingredients 24

Ingredients

1 whole chicken (about 1.4kg)
50ml rapeseed oil , plus extra for the tin, if needed
100g strained yogurt
lime wedges, to serve
1 tbsp garlic paste
1 tbsp ginger paste
½ tsp turmeric
1 tsp chilli powder
1 lime , juiced
2 tbsp vegetable oil , for frying
1 small whole dried red chili
1 tsp cumin seeds
1 tsp black peppercorns
½ small cinnamon stick
1 tsp coriander seeds
1 tsp mace
1 tsp whole cloves
1 black cardamom pod , seeds removed
1 tsp caraway seeds
1 bay leaf
1 small star anise
½ tsp grated nutmeg
2 green cardamom pods , seeds removed
½ tsp Szechuan peppercorns

Steps:

Mix all the marinade ingredients with 1 tsp salt, rub all over the chicken to cover, then chill for at least 4 hrs, or up to 24 hrs.
To make the spice mix, heat the oil in a pan over a medium heat, and add all the spices. Fry for 3-5 mins until smelling toasted, then drain through a sieve and cool, discarding the oil. Grind to a fine powder in a spice blender or using a pestle and mortar, and keep in an airtight jar.
Heat the oven to 220C/200C fan/gas 7. Line a baking tray with foil, or lightly oil a roasting tin. Pat the chicken dry with kitchen paper, removing the excess marinade. Mix the yogurt, oil and all the spice mix together, then rub over the chicken and under the skin. Don't worry if the mix splits a little.
Put the chicken, breast-side up, on the tray or in the tin. Roast for 1 hr 30-1 hr 40 mins, basting halfway through the cooking time and covering with foil if it gets too dark, until the juices run clear when a thigh is pierced with a skewer.
Remove from the oven, cover with foil and leave to stand for 10 mins before serving. Drizzle with pan juices and serve with lime wedges and sweet potato wedges, if you like.

Nutrition Facts : Calories 562 calories, Fat 41 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 47 grams protein, Sodium 1.7 milligram of sodium

PAN-ROASTED CHICKEN WITH HARISSA CHICKPEAS

Pan-Roasted Chicken with Harissa Chickpeas image

Provided by Dawn Perry

Categories Chicken Roast Quick & Easy Dinner Chickpea Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
8 skin-on, bone-in chicken thighs (about 3 pounds)
Kosher salt, freshly ground pepper
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons tomato paste
2 15-ounce cans chickpeas, rinsed
1/4 cup harissa paste
1/2 cup low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley
Lemon wedges, for serving
Ingredient info: Harissa, a spicy North African red chile paste, is available at Middle Eastern markets, some specialty foods stores, and online.

Steps:

Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.
Pour off all but 1 tablespoon drippings from pan. Add onion and garlic; cook, stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, harissa, and broth; bring to a simmer.
Nestle chicken, skin side up, in chickpeas; transfer skillet to oven. Roast until chicken is cooked through, 20-25 minutes. Top with parsley and serve with lemon wedges for squeezing over.

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