Dinner
Tamarind Butter Roast Chicken
An Indian-French fusion roast, whole chicken rubbed under and over the skin with a tamarind, brown butter, and spice paste so the sweet-sour-savoury depth penetrates the meat.
$5
20 minsPrep
1 hr 20 minsCook
100 minsTotal
EasyLevel
Nutrition per serving
565Calories
48gProtein
28gFat
28gCarbs
8gSugar
4gFiber
720mgSodium
110mgChol
0gSat Fat
Goes well with
Kingfisher Lager
local
Tamarind Iced Tea
international
High Protein
Gluten-Free
fusion-kitchen
Instructions
1
Prep
Pat chicken dry with paper towel. Mix tamarind paste, honey, softened butter, cumin, paprika, grated garlic, ginger, and salt into a smooth paste. Season chicken cavity with salt and pepper. Halve baby potatoes and toss with olive oil and sea salt.
2
Roast
Preheat oven to 200°C. Loosen skin over chicken breast and thighs; push two-thirds tamarind butter underneath, spread evenly. Rub remaining butter over outside. Scatter potatoes around chicken in roasting tray. Roast 1 hour 20 minutes, basting halfway, until skin is deep mahogany and thigh juices run clear.
3
Rest
Remove chicken from oven and rest uncovered 15 minutes. While chicken rests, melt 20g butter in a wide pan over medium heat, add sliced garlic, sizzle 30 seconds until fragrant.
4
Saute
Add 300g baby spinach to garlic butter, toss 1 to 2 minutes until just wilted. Season with a pinch of salt and 1 tbsp lemon juice.
5
Plate
Carve rested chicken into portions. Arrange carved chicken, roasted potatoes, and wilted spinach on serving plates. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.9kg0.9kg whole chicken
- 1 tsp1 tsp fine sea salt
- 1/4 tsp1/4 tsp black pepper
- 50g50g unsalted butter
- 1 1/4 tbsp1 1/4 tbsp tamarind paste
- 3/4 tbsp3/4 tbsp honey
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp smoked paprika
- 2 cloves2 cloves garlic
- 7.5g7.5g fresh ginger
- 350g350g baby potatoes
- 1 tbsp1 tbsp olive oil
- 1/4 tsp1/4 tsp sea salt flakes
- 150g150g baby spinach
- 1/2 tbsp1/2 tbsp lemon juice
