|Rogan josh roast chicken with spicy turmeric and onion rice|
Roast chicken is a hugely popular dish worldwide and perhaps even the most favourite meal of millions. While simplicity is often the best option in cooking, it is possible to spice up the simple roast chicken in many different ways to give it a little edge or even a twist of variety. This is one such method which sees the spatchcocked chicken liberally coated with rogan josh cooking sauce before it is roasted to perfection in the oven and served with tasty turmeric and onion rice.
Prep time: 15 minutes (plus marinating time for chicken)
Cook time: 2 hours 30 minutes (approximately, depending upon size of chicken)
Ready in: 2 hours 45 minutes (plus marinating time for chicken)
Serves: 2 large portions with chicken leftovers
1 large whole chicken (4 to 5 pounds)
1 pound jar of rogan josh cooking sauce
Vegetable oil for greasing roasting tray
6 ounces brown rice (or as desired)
1 teaspoon ground turmeric
2 tablespoons freshly chopped coriander leaf/cilantro
1/4 small red onion
|Skin is firstly loosened on whole chicken|
Spoon 1/3 of the rogan josh cooking sauce in to a small bowl, cover and set aside for later use. Pour a little vegetable oil in to what will be your cooking tray and use some scrunched up kitchen paper to spread it around to create a thin film coating.
Make sure you know the weight of your chicken, weighing it if necessary. It is easiest if you loosen the skin on the chicken before you start the spatchcock process. Take your time doing this if you have never done it before as it is vitally important not to tear the skin. For this reason, make sure your fingernails are very well trimmed when undertaking this task. Simply start at the neck end of the breasts and carefully slide your flattened hand under the skin, gently easing it firstly free of the breasts then the upper thighs and legs. The skin should appear loose when you are finished but still largely and very much in place.
|Backbone is cut from whole chicken|
Sit the chicken upright on its beam end on a chopping board, breasts facing away from you. Take a Chinese cleaver or extremely robust and sharp chef's knife and cut down either side of the back bone (it is about an inch wide). Remove the backbone and discard, before opening up the chicken and laying it flat on your chopping board.
|Rogan josh sauce is liberally spread over opened chicken cavity|
Spoon half the remaining rogan josh sauce (1/3 of the jar) over the opened up chicken cavity area and smooth it over the entire surface. Wipe your hands and lift the chicken on to the roasting tray, breasts side up.
|Rogan josh chicken is ready for oven roasting|
Lift the skin at the neck end of the chicken and spoon in the remaining rogan josh sauce, using either a flat spoon or your hand again to gently and evenly ease it all the way back over the breasts, the upper thighs and as much of the legs as you can easily reach. Cover the chicken with some foil and leave to marinate at room temperature for at least a couple of hours (longer is better).
Put your oven on to preheat to 400F/200C/Gas Mark 6 and season the chicken skin all over with salt. This will help it to crisp up during cooking. When the oven is heated, cook the chicken for 20 minutes per pound and 20 minutes over.
|Rogan josh roast chicken is removed from the oven|
Take the chicken from the oven and stick a skewer in to the thickest part of the thigh. The juices should run clear, with no traces of blood. If not, cook for 15 more minutes and test again. If all is OK, set it aside for 30 minutes to rest.
Wash the rice through a sieve under running cold water. Bring a large pot of water, seasoned with plenty salt and the ground turmeric to a rolling boil. Add the rice, stir well and bring back to a modest simmer for 20 minutes (or per the pack instructions), stirring occasionally. Drain well at your sink through the sieve and leave for a few minutes to steam off and dry out.
Cut the leg portions from the chicken and cut each in half to separate the drumsticks from the thighs. Pop the wings free from the main body of the bird. Carefully slice the two breast fillets free from the body and set the carcass, wings and drumsticks aside for later picking/consumption, refrigerating when cool. Lay each breast fillet flat on the chopping board and slice across the way in to 3 or 4 pieces.
Pour the reserved rogan josh sauce in to a small saucepan and heat on a low setting, stirring occasionally, until simmering hot.
|Onion and coriander are added to turmeric rice|
Return the rice to the empty pot. Slice the onion as thinly as you can and separate in to strands before adding to the rice along with the chopped coriander (cilantro) and some black pepper. Stir to combine. Divide between two serving plates and lay a chicken thigh and breast portions alongside each rice bed. Spoon the heated sauce over the breast meat to serve.
|Rogan josh roast chicken portions are plated with turmeric rice|