Roast Chilli Chicken & Hot Squash Roastics Recipe
Ingredients
| Coriander seeds | 2 Teaspoon | |
| Cumin seeds | 2 Teaspoon | |
| Red chilies | 2 Tablespoon (English Provender Very Lazy) | |
| Fresh ginger root | 1 , finely chopped (2.5 Centimeter) | |
| Garlic | 1 Clove (5 gm), finely chopped (Plump) | |
| Olive oil | 4 Tablespoon | |
| Chicken | 1 3⁄5 Kilogram (Preferably Corn Fed, Organic) | |
| Kabocha/Butternut squash | 1 |
Nutrition Facts
Serving size: Complete recipe
Calories 4203 Calories from Fat 2746
% Daily Value*
Total Fat 306 g470.6%
Saturated Fat 77.7 g388.4%
Trans Fat 0 g
Cholesterol 1199.9 mg400%
Sodium 1163.7 mg48.5%
Total Carbohydrates 50 g16.7%
Dietary Fiber 11.5 g46.2%
Sugars 9.7 g
Protein 305 g610.8%
Vitamin A 141.4% Vitamin C 191.8%
Calcium 45.1% Iron 141.9%
*Based on a 2000 Calorie diet
Directions
Dry roast the coriander and cumin seeds in a small hot frying pan for a few mins until golden and fragrant.
Grind with a pestle and mortar.
Mix with the chillies, ginger, garlic and oil to make an oily paste, then season with salt.
Lay the chicken in a large lightly oiled roasting tin.
Spread just under half of the chilli paste over the whole bird (using your hands is easiest) and cover lightly with foil.
Roast for 1 hr, then remove the foil.
While the chicken roasts, cut the squash into large wedges and deseed.
Keep the skin on and slice each wedge in half diagonally across.
Lay the wedges around the chicken in a single layer, brush them and the bird with some more of the chilli paste, then return the chicken with the squash to the oven for another 20-25 mins or until both are cooked.
Give them a final brushing of paste, then let the chicken
Chef
