Roast Chicken with spicy vegetables
1 whole chicken (approx 800 gms); cleaned and skinned,
2″ stick of ginger; grated,
5-6 garlic cloves; minced,
1 tsp gound cumin,
1 tsp red chilli powder,
Salt to taste,
1/4 cup tomato puree,
Juice of 1/2 lemon.
4 large potatoes; par-boiled, peeled and quatered,
1 cup of fresh green beans; chopped into 2″ pieces,
Ground red chilli as per taste,
Peppercorns; freshly crushed.
Mix the ingredients of marinade in a large bowl. Cover the baking tray with aluminium foil. Place the chicken in a baking tray and prick the chicken all over so that it is marinated properly. Now spread all the marinade to cover the whole chicken. Season it with freshly crushed peppercorns. Then baste it with little oil. Place the poatoes around the chicken and place into the grill at 90 degrees C for 10 minutes. Baste it with oil and the juice (marinade) and again cook for 10 more minutes.
Boil the beans till they are just cooked. Drain (do not throw away the water – use that in any gravy). Heat a pan, melt little butter into it, add a chilli and add the beans to it.
Heat oil in another pan, add the roasted potatoes carefully and stir gently. Stir in little mustard paste to it if you like.
When chicken is roasted serve a portion of chicken in each plate with a portion of these vegetables.
You can also serve gravy with this chicken roast. For the gravy, strain the juice in the tray in the saucepan and add the water drained from the beans. Cook this till it boils. Then add woster sauce. Then add little flour for the gravy to thicken and keep whisking so that lumps are not formed. When this thickens gravy is done. Serve with the roasted chicken and spicy vegetables.