Pot Roast Organic Chicken

 

 

Aromatic and delicately spiced juicy organic chicken, all baked in one dish for an impressive midweek supper or alternative Sunday roast. Serve with poppadoms, mango chutney and lime pickles for a zingy meal.

Pick your chicken clean, use the meat in leftovers and boil those bones for a nutritious chicken bone broth for use in soup, risotto or stew later in the week.

Source: BBC Good Food

 

Serves 4 - 6

Cooking time: 1 hour 30 minutes, plus 20 minutes prep

 

Ingredients

 

1.5 – 1.9kg organic chicken, giblets removed

5 tbsp tikka masala paste

1 tbsp sunflower oil

1 red onion, sliced

2 large vine tomatoes, chopped

1 tbsp fenugreek seeds

1 small piece of ginger, peeled and grated

2 x 400g cans coconut milk

500g new potatoes, halved

100g true spinach, torn or chopped

15g fresh coriander, roughly chopped

 

Method

 

1. Preheat oven to 220°C/200°C fan/Gas Mark 6.
2. On a chopping board, rub the skin of the chicken generously with the tikka masala paste and season. Tie the legs together and set aside for a moment.
3. Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion and a pinch of salt and cook for 5 minutes until softened. Add the tomatoes, fenugreek seeds, ginger and remaining spice paste and cook for a few minutes more.
4. Stir through the coconut milk and simmer. Add the chicken, breast side up, and the potatoes and cook in the oven for 20 minutes uncovered.
5. Lower the heat to 180°C/160°C fan/Gas Mark 4 and cook for 1 hour more (1 hour 15 minutes for a 1.8 – 1.9kg chicken). Check that the meat is cooked by cutting through one of its legs, the meat shouldn’t be pink and the juices should run clear.
6. Remove the chicken and place on a carving board. Stir the spinach through the sauce and allow to rest for 5 minutes. Then pop the chicken back into the dish, top with the coriander and carve.