Circassian Chicken
Spicy and oriental, Circassian chicken is a good dish to cook in a chicken brick. Remember to start the marinade the day before the dish is required as the flavours need a long while to penetrate the meat. Serve with plain boiled rice.
Ingredients
- 4 lb roasting chicken skinned, giblets removed
- 15 oz natural unsweetened yogurt
- 1 garlic clove crushed with 1/2 tsp salt
- 2 pieces fresh root ginger finely chopped, or 1 tsp ground ginger
- 2 dried chilis crushed, or 1/2 tsp chili powder
- 1/2 tsp ground turmeric
- 1/2 tsp ground mixed spice
- 2 tbsp freshly chopped mint
- 1 tbsp ground cumin seeds
- 1 tsp salt
- 2 tsp sugar
- 1 bunch of watercress to garnish
Instructions
- Wash the chicken and dry thoroughly with a clean tea-towel or kitchen paper. Score the chicken flesh with a very sharp knife and put in a large mixing bowl.
- Mix the remaining ingredients together, using only two cartons of yogurt, and pour over the chicken. Leave to marinate for 8 hours or overnight in the refrigerator, spooning the marinade over the chicken from time to time.
- Transfer to a chicken brick lined with oiled greaseproof paper, pouring the marinade over the bird. Close the brick and place in a cold oven.
- Turn the oven to hot (220°C/425°F or Gas Mark 7) and roast for 1 1/2 hours, without opening the oven.
- Transfer the chicken to a hot serving platter. Scrape the juices from the brick and pour into a sauceboat to serve separately; stir in the remaining yogurt.
- Garnish the serving platter with sprigs of watercress and serve immediately.
Notes
if a chicken brick is not available, the chicken can be roasted in a covered casserole dish in a fairly hot oven (190°C/375°F or Gas Mark 5) for 1 1/2 to 2 hours or until the chicken is tender and the juices run clear when it is pierced with a skewer. Baste occasionally with the marinade during the cooking time.
Calories: 789 kcal
Carbohydrates: 9 g
Protein: 61 g
Fat: 55g
Saturated Fat: 17 g
Cholesterol: 299 mg
Sodium: 863 mg
Potassium: 874 mg
Fiber: 1 g
Sugar: 7 g
Vitamin A: 3097 IU
Vitamin C: 10 mg
Calcium: 186 mg
Iron: 6 mg