Spicy Chicken Roast with Garlic Rice Ramadan Special

By Food Fusion · 120 min

Ingredients

Instructions

1. In a bowl, mix the roasted crushed cumin seeds, paprika, pink salt, cumin powder, mixed herbs, crushed red chilli, crushed black pepper, chicken powder, roasted crushed coriander seeds, finely chopped onion, finely chopped green chillies, finely chopped garlic, mustard paste, chopped fresh coriander and cooking oil until well combined.
2. Rinse the whole chicken and pat it dry.
3. Turn the chicken breast-side down, remove the backbone with scissors, and flatten it.
4. Rub the marinade evenly over both sides of the chicken, cover, and marinate for 2 to 4 hours.
5. Place the chicken on a greased baking tray lined with baking paper.
6. Bake in a preheated oven at 180°C for 60 minutes, on both grills.
7. For the garlic rice: heat the olive oil in a pot, add the garlic and sauté for 30 seconds.
8. Add the onion powder, paprika, pink salt, crushed red chilli and cumin powder, and mix well.
9. Add the chicken stock, stir and bring to the boil.
10. Add the rinsed and soaked rice, stir, and cook on high until the water has reduced. Cover and steam on low heat for 10 to 12 minutes.
11. Stir in the fried garlic and chopped parsley.
12. Arrange the garlic rice, roast chicken, fried garlic, parsley, onion rings and roasted vegetables on a serving platter and serve.

Summarized from Food Fusion's video. Watch it for the details.

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