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Roast Chilli Chicken & Hot Squash Roastics Recipe
|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)|
Serving size: Complete recipe
Calories 3739 Calories from Fat 2170
% Daily Value*
Total Fat 242 g372.4%
Saturated Fat 59.3 g296.5%
Trans Fat 0 g
Cholesterol 1072 mg
Sodium 1083.9 mg45.2%
Total Carbohydrates 50 g16.7%
Dietary Fiber 11.5 g46.2%
Sugars 9.7 g
Protein 332 g664.1%
Vitamin A 128.2% Vitamin C 149.2%
Calcium 45.1% Iron 132.1%
*Based on a 2000 Calorie diet
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