Roasted chicken with lime and herbs

October 30, 2010

I have a room mate now, so I may be adjusting or abandoning the project. We’ll see. At least now, I don’t have to eat all of this myself.

Roasted Chicken with Lime and Herbs, Healthy Indian Cooking by Shehzad Husain, pg 78

4 chicken quarters
2 T virgin olive oil
1 tsp ginger pulp’
1 tsp garlic pulp
4 T lime juice
1 fresh green chili, finely chopped
6 T chopped fresh cilantro
1 T chopped fresh mint
salt
1 tsp freshly ground black pepper
2 tomatoes, sliced
lime wedges and shredded mint leaves for garnish

Remove the skin from the chicken and prick all over with a fork. Set aside in a heatproof dish.

In a small bowl, mix together the oil, ginger pulp, garlic pulp, lime juice, chilies, cilantro, mint and salt to taste. Mix well and pour over the chicken. Sprinkle with black pepper and top with the sliced tomatoes. Cover and leave to marinate for 1 hour.

Preheat the oven to 375°. Cook for 35-40 minutes until brown and cooked through, basting a couple of times. Serve with limes wedges and shredded mint.

How I did it: I used 1 T of the garlic pulp and ginger pulp because I don’t think they have enough flavor. You can also substitute fresh minced ginger and garlic for the pulp. I didn’t have a green chili so I used two red ones.

The chicken wasn’t browning well, so I upped the heat for about 10 minutes toward the end. It helped.

I served this over long grain white rice topped with the sauce. It was really good. If you have the time, defat the sauce and simmer (reduce) it to enhance the flavors.