Monday, August 22, 2011

Kabsa Inspired Chicken Roast - Gluten Free

Roasting chicken is common in every cuisine in the world. People use ovens, grills, steamed pots, gas burners and clay ovens. The best part of a roast chicken is crispy skin, bronzed and moist meat that falls off the bone with just a touch. I read on another blog, that recipes of roast chicken differ the way time differs on every clock.

Yesterday for dinner I made Kabsa inspired chicken roast. Kabsa is a middle eastern dish popular in Saudi Arabia. There the chicken is marinated in salt pepper and lemon juice and then chicken roasted on a circulating rotisserie. The chicken gets crispy all over and is served with fragrant rice and a fresh tomato chutney.

I cut up my whole chicken into four pieces; two leg and thigh and, two breast piece and wings. I left the skin on for crispy texture. I marinated the chicken with spices and let it rest for fifteen before putting it in the oven.

Ingredients for Marinate:
Cloves                    4 whole
Black Pepper         1/2 tsp whole
Coriander               1 tsp whole
Nutmeg                   a pinch
Salt                         1 tsp
Vinegar                   2 tbsp
Black Limes            1/4 of a piece
Garlic                      4 cloves
Olive Oil                  4 tbsp
Yellow color           1/4 tsp

Grind all the spices except vinegar, olive oil and garlic in a spice grinder (i have bought a small coffee grinder) until its a airy powder.Then crush garlic into a fine paste with a little salt and olive oil. Then rub the spice mixture, 2 tbsp olive oil, vinegar garlic and salt. Rub it all around the chicken and try to get everything under the skin as well.Preheat the oven for 450 Degree Fahrenheit. Let the chicken rest for 15 minutes.

Roast the chicken at 450 for first twenty minutes and then reduce the temperature to 350 Degree Fahrenheit. Roast the chicken for an hour and fifteen more minutes until the chicken skin crisp up and chicken doesn't bounch back when touched.

Once its roasted, let it rest for fifteen minutes before serving it with smoked saffron rice and fresh and cold tomato Chutney.


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