My friend Meeta shares with us her delicious Hazelnut & Honey Roast Chicken recipe. I mean who does not love roast chicken?! Add hazelnuts to the mix and am definitely buying! Meeta even goes as far as adding her home-country’s (India) spices to the otherwise mild flavour of chicken, taking this dish to a whole new level of goodness! So for the days you are going for a roast, make this very interesting recipe and enjoy the delicious flavours of something new. While you are at it, make a side of Quinoa Tabouleh and stay in the realms of delicious healthy food.
A Sunday Roast with a twist
- 1 large organic chicken
- 2 onions, cut into quarters
- 2 carrots cut in large pieces
- 4 garlic cloves, crushed
- 4 tablespoons DS Premium Organic Extra Virgin Olive Oil
- 1 tablespoon Masala Monsoon Jasmine Petal Garam Masala
- Generous pinch of saffron strands
- 2 lemons – 1 juiced 1 cut in slices
- 2 teaspoons course sea salt
- 100 g unskinned hazelnuts, sliced and toasted until brown
- 70g raw honey
- 2 tablespoons rosewater
In a small bowl mix together the garam masala, saffron, lemon juice, water, olive oil and garlic.Place the chicken on a roasting tray and arrange the onions and carrots around it.Rub the chicken with the spice marinade and leave to marinate in fridge for 4-8 hours.
Preheat the oven to 190 degrees C. Place the roasting tray with the chicken in the oven and roast gently for 35-40 minutes.
In the meantime, mix together the hazelnuts with the honey and rosewater into a paste-like mixture.
Remove the chicken from the oven and spread the paste generously over the chicken and continue to roast for another 8-10 minutes until the nuts are gorgeously brown.
Transfer the chicken to a serving platter arranging the vegetables around it and serve with a quinoa tabouleh. Also arrange mixed olives, hummus and toasted pita breads on the table and a large pitcher of chilled infused water with mint, strawberries and blueberries.
On this link, the editor of BBC Good Food Middle East Magazine, Sudeshna Ghosh shares with us her approach to ‘cooking for working women’ as well as her go-to recipe for entertaining on busy days.
Appreciate, Love & Give back a little this Ramadan 🙂