#PERIAN ROASTED CHICKEN HOW TO#

Serve hot with basmati rice or on its own. Check the seasoning and adjust if necessary and ideally, allow it to “rest” so that the flavours can settle and infuse. Once the chicken is cooked through and the sauce thick, remove it from the oven. Ensure the chicken pieces are covered in sauce from time to time during cooking and add a little water if it looks dry.

Gently stir this in to combine with the chicken and vegetables and finish off with a drizzle of oil.Ĭover with foil (or lid) and bake at 170 degrees for 45-60mins. Remove from the oven and top with the aubergines & courgettes, lay them carefully on the chicken. Put the chicken into a hot oven (180 degrees) to begin cooking, for 20mins. With your hands, gently “massage” the spices into the mixture so it is evenly distributed and the chicken is well coated. Meanwhile, arrange the chicken breasts, onions and tomatoes in a large baking dish (or heavy cast iron baking dish) and sprinkle all the spices over. TIP: You can prepare this in advance, even the day before and store it in the fridge until you’re ready to use them. Once ready, remove from the oven and set aside. The aubergines may take a little longer, so begin with the aubergines before preparing the courgettes. Repeat for the courgettes and bake in the oven at 180 degrees for 30 mins until golden, but not overcooked. In a large bowl, toss the aubergines in a little rapeseed oil, salt and pepper and arrange on a large baking tray.

#PERIAN ROASTED CHICKEN HOW TO#

Here’s how to make this Chicken and Aubergine stew:

1 200g jar sun-dried tomatoes or a handful of fresh cherry tomatoes.

4 chicken breasts, scored with a sharp knife.

2 courgettes, cut into thick wedges (as above).

2 large aubergines, cut into thick wedges (cut the aubergine in half first so the wedges are not too long).

To make this Chicken and Aubergine Bake, you’ll need: I recommend you make it ahead and reheat in the same dish when you’re ready to eat it. This dish is a perfect midweek supper for the family or dinner party if you’re entertaining guests.īy the way, if you want to skip the chicken and make it a vegan or vegetarian dish, replace with chickpeas and along with the aubergine and courgettes, this dish will work perfectly. A good way to garnish is adding french fries, parsley and lemon pieces.I’m always looking for interesting ideas for chicken and this one was certainly a winner! This subtly spiced chicken and aubergine stew combine my favourite spices and vegetables chicken and aubergine with courgettes, infused with the flavours of the middle-east. Grind six or so handfuls of walnuts fine in a food. Use the skin, bones, and broth to make stock for some other dish. Let it rest until cool enough to handle and then cut or pull the meat into bite-sized pieces. Place the lid and let it cook over low heat until the sauce is thick. Hold it there for 20 minutes turn off the heat let the breasts rest in the hot water for 10 minutes. Take out one glass of the water from the pot you removed chickens from and add it to the chicken and onions. Try to add them in a way each piece is coated with a layer of the mixture.

Now it's the time to add the onion and tomato paste mix on top of the chicken pieces. If you chose to use the dried plums or apricots, now its time to add them. Fry the chicken pieces over medium heat until they change color and are almost light brown.ĭo not throw the remaining water away. When the chicken pieces are soft and almost cooked, remove them from the pot and place them in a frying pan with heated oil. When the onions turn golden add tomato paste to it, mix well and set aside. Put it in a frying pan, add oil, and the remaining of turmeric and black pepper. While the chicken is cooking, grate the other onion using a blender or a grate. Place the lid and let it cook over medium heat.

Add salt and half of the turmeric and black pepper.Īdd enough water to the pot until it almost covers the chicken pieces. Rough chop one of the onions and add on top of chicken.

Perian roasted chicken