Empire roast chicken

Empire Roast Chicken

Serves 6

  • For the chicken and marinade

  • 1.4 kg higher-welfare chicken

  • 1 heaped tablespoon garlic, finely grated

  • 1 heaped tablespoon fresh ginger, finely grated

  • 1 heaped tablespoon fresh red chilli, finely grated

  • 1 heaped tablespoon tomato puree

  • 1 heaped teaspoon ground coriander

  • 1 heaped teaspoon turmeric

  • 1 heaped teaspoon garam masala

  • 1 heaped teaspoon ground cumin

  • 2 heaped teaspoons natural yoghurt

  • zest and juice of 1 lemon

  • 2 level teaspoons sea salt

  • For the gravy

  • 3 small red onions, peeled

  • 1 stick cinnamon

  • 10 cloves

  • 3 tablespoons white wine vinegar

  • 3 tablespoons Worcestershire sauce

  • 3 level tablespoons plain flour

  • 500 ml organic chicken stock

  • fat-free natural yoghurt, to serve, optional

  • For the Bombay-style potatoes

  • 800 g new potatoes

  • sea salt

  • ground pepper

  • 1 lemon

  • 2-3 tablespoons olive oil

  • 1 heaped teaspoon black mustard seeds

  • 1 heaped teaspoon cumin seeds

  • 1 heaped teaspoon garam masala

  • 1 heaped teaspoon turmeric

  • 1 bulb garlic

  • 1 fresh red chilli, deseeded and finely sliced

  • 2 tomatoes, roughly chopped

  • 1 small bunch fresh coriander

Slash the chicken's legs a few times right down to the bone. Get a roasting tray slightly bigger than the chicken, then add all of the marinade ingredients and mix together well. Put on a pair of clean rubber gloves, then really massage those flavours over and inside the chicken so it's smeared everywhere. Don't be shy! Ideally marinate overnight in the fridge.



Preheat the oven to 200°C/400°F/gas 6 and organize your shelves so the roasting tray can sit right at the bottom, the chicken can sit directly above it, right on the bars of the shelf, and the potatoes can go at the top. Halve any larger potatoes, then parboil them in a large pan of salted boiling water with a whole lemon for about 15 to 20 minutes, or until the potatoes are cooked through. Drain the potatoes then let them steam dry. Stab the lemon a few times with a sharp knife and put it right into the chicken's cavity. Move the chicken to a plate.



Roughly chop the onions and add to the roasting tray along with the cinnamon stick, cloves, vinegar and Worcestershire sauce, then whisk in the flour. Pour in the stock or water, then place this right at the bottom of the oven. Place the chicken straight on to the bars of the middle shelf, above the roasting tray. Cook for 1 hour 20 minutes.



Put another sturdy roasting tray over a medium heat and add the olive oil, the mustard and cumin seeds, garam masala and turmeric – work quickly because if the fat gets too hot the mustard seeds will pop everywhere. Halve a bulb of garlic and add it straight to the pan, with the sliced chilli and chopped tomatoes. Add your drained potatoes to the tray, mix everything together, then season well. Finely slice and scatter in the coriander stalks, and keep the leaves in a bowl of water for later. After the chicken has been in for 40 minutes, put the potatoes in.



Once the chicken is cooked, move it to a board and carefully peel off the dark charred bits to reveal perfect chicken underneath. Pass the gravy through a coarse sieve into a pan, whisking any sticky goodness from the pan as you go. Bring to the boil and either cook and thicken or thin down with water to your preference. Put it into a serving bowl and drizzle over a little yoghurt. Get your potatoes out of the oven and put them into a serving bowl, then serve the chicken on a board next to the sizzling roasties and hot gravy. Sprinkle the reserved coriander leaves over everything and serve with any condiments you like. Life doesn't get much better.

Nutritional Information

Empire roast chicken

Sunday roast meets Friday night curry

More Sunday lunch recipes >
0 foodies cooked this
Two things us Brits love! The epic homemade gravy and sizzling Bombay-style potatoes are the best
Serves 6
2h 15m (plus marinating time)
Not too tricky
Method

Ask any British person what their two favourite meals are and I reckon most people would say their mum's roast chicken, and a curry. Well, welcome to Empire roast chicken, a combination of both of those things. Your friends and family are going to love it. I love it. You will love it.

Slash the chicken's legs a few times right down to the bone. Get a roasting tray slightly bigger than the chicken, then add all of the marinade ingredients and mix together well. Put on a pair of clean rubber gloves, then really massage those flavours over and inside the chicken so it's smeared everywhere. Don't be shy! Ideally marinate overnight in the fridge.

Preheat the oven to 200°C/400°F/gas 6 and organize your shelves so the roasting tray can sit right at the bottom, the chicken can sit directly above it, right on the bars of the shelf, and the potatoes can go at the top. Halve any larger potatoes, then parboil them in a large pan of salted boiling water with a whole lemon for about 15 to 20 minutes, or until the potatoes are cooked through. Drain the potatoes then let them steam dry. Stab the lemon a few times with a sharp knife and put it right into the chicken's cavity. Move the chicken to a plate.

Roughly chop the onions and add to the roasting tray along with the cinnamon stick, cloves, vinegar and Worcestershire sauce, then whisk in the flour. Pour in the stock or water, then place this right at the bottom of the oven. Place the chicken straight on to the bars of the middle shelf, above the roasting tray. Cook for 1 hour 20 minutes.

Put another sturdy roasting tray over a medium heat and add the olive oil, the mustard and cumin seeds, garam masala and turmeric – work quickly because if the fat gets too hot the mustard seeds will pop everywhere. Halve a bulb of garlic and add it straight to the pan, with the sliced chilli and chopped tomatoes. Add your drained potatoes to the tray, mix everything together, then season well. Finely slice and scatter in the coriander stalks, and keep the leaves in a bowl of water for later. After the chicken has been in for 40 minutes, put the potatoes in.

Once the chicken is cooked, move it to a board and carefully peel off the dark charred bits to reveal perfect chicken underneath. Pass the gravy through a coarse sieve into a pan, whisking any sticky goodness from the pan as you go. Bring to the boil and either cook and thicken or thin down with water to your preference. Put it into a serving bowl and drizzle over a little yoghurt. Get your potatoes out of the oven and put them into a serving bowl, then serve the chicken on a board next to the sizzling roasties and hot gravy. Sprinkle the reserved coriander leaves over everything and serve with any condiments you like. Life doesn't get much better.

Nutritional Information Amount per serving:
  • Calories 768 38%
  • Carbs 43.1g 19%
  • Sugar 12.9g 14%
  • Fat 40.2g 57%
  • Saturates 10.1g 51%
  • Protein 55.4g 123%
Of an adult woman's guideline daily amount

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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