Tuesday, March 4, 2014

Recipe: Coconut Spiced Roast Chicken, with Sweet Potato Mash

Want a Sunday roast chicken dinner with a bit of a difference? Got it all sorted right here. Got my first Ocado delivery the other day (i'm so middle class, lolz) and the large chicken they delivered me- WOW! So moist and delicious, and i'm not sure whether it's the cooking processes of this recipe, or the actual bird itself, but I barely had to carve the meat off it- the meat practically fell off the bones, was so tender. This "Thai seasoning" stuff is a handy pureed mix of garlic, ginger, lemongrass, chilli and a few other bits and bobs. This recipe requires a little multitasking but the delicious spiced plateful of roasted meat with silky sweet potato mash and punchy gravy is well worth it.

Coconut Spiced Roast Chicken, with Sweet Potato Mash (serves 4)
1 large (1.6kg+) chicken
1 tin coconut cream
800ml water
1 tbsp garam masala
1 tbsp Gourmet Garden Thai Seasoning
1 tsp turmeric
¼ tsp cayenne pepper
1 tsp golden caster sugar
1 tbsp tamarind paste
1 tbsp butter
2 kg sweet potatoes
1 tbsp dark soy sauce
1 rounded tsp flour, thickened with water
Salt and pepper

1.       Preheat the oven to 200C. Mix together all of the ingredients (except the sweet potatoes, soy sauce and flour) in a roasting tin. Put the chicken in the roasting tin, rub with the butter, season with some salt and pepper, and baste with the spice mix. Roast in the oven for 1 hour 30 minutes, basting with the roasting juices every half an hour.
2.       Remove the chicken, and set aside to rest. Strain the roasting juices into a small pan. Meanwhile, boil the diced sweet potatoes until soft (about 30 minutes).

3.       Meanwhile put the flour mixture and soy sauce in with the roasting juices, and cook on a very high heat, stirring often, for 20 minutes- until the sauce has reduced and thickened. Get the meat off the chicken, mash the sweet potato, and serve this with the thickened spiced gravy. 

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