Wednesday, 19 December 2018

Achari Roast Chicken.



Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

I've never met a Punjabi who doesn't love achaar.
Achaar is a spicy pickle and there are a million different varieties out there.
Growing up in a Punjabi family, we ate a vegetable achaar packed with carrots, green chillies, mango, and lemon. Unlike Western pickles with their vinegar brine, our achaar was brined in oil and flavoured with plenty of whole spices.
Two main spices that give the achaar its signature taste are fennel seeds and nigella seeds. Their third partner in crime is usually fenugreek seeds but I left them out of today's recipe and didn't really notice their absence.
Achaar has always been a condiment in my family, served with roti and curry. We would usually eat it with milder, mostly vegetarian curries as they are ones that really compliment the strong achaar flavour. Achaar as I'm sure most of you know, is best eaten in small doses because it can pack a real punch.

As I grew older, the flavours of achaar started to make their way into our food itself. A spoon of it added to curries became a secret weapon of extra and unexpected flavour. And after school, my Aunt would serve us plates of steaming hot boiled rice with achaar gosht. This curry was my first official introduction to achaar-flavoured things and it has been a firm family favourite ever since. Today, I'm taking those achaar flavours and putting them into another house favourite - spicy roast chicken. I hope it makes its way onto your table this holiday. It's delicious with soft naan and green yoghurt.


A Simple List of Ingredients:
1. Chicken Breast (with bone and no skin)
2. Chicken Legs (with bone and no skin)
3. Ginger Paste
4. Plain Yoghurt
5. Garlic Paste
6. Pomegranate Powder
7. Lemon
8. Green Chilli
9. Black Pepper Powder
10. Nigella Seeds
11. Fennel Seeds
12. Red Chilli Flakes
13. Turmeric Powder
14. Ground Coriander
15. Ground Cumin
16. Red Chilli Powder
17. Paprika
18. Salt
19. Vegetable Oil

Bismillah, let's begin!

The day before or a few hours before you want to eat, prepare the chicken. It can sit in the marinade for a few hours or overnight. The longer it sits, the more flavour it will have.

I used 4 Chicken Breasts with bone and no skin and 4 Chicken Legs with bone and no skin. Use a sharp knife to slit the flesh which will help the marinade get into the meat.

Next, gather together the marinade ingredients and a bowl to mix it in.

To the bowl, add in:
1/2 teaspoon Fennel Seeds
1/2 teaspoon Black Pepper Powder
1/2 teaspoon Nigella Seeds
1/2 teaspoon Red Chilli Flakes

Add in 1 teaspoon Turmeric Powder.

Along with 1/2 teaspoon Pomegranate Powder.

Also, in goes:
1/2 teaspoon Ground Coriander
1/2 teaspoon Ground Cumin
1/2 teaspoon Paprika
1 teaspoon Salt
1 teaspoon Red Chilli Powder

Time for more flavour with:
1 teaspoon Ginger Paste
1 teaspoon Garlic Paste
1 Green Chilli, thinly sliced

Then, add in the last two marinade ingredients - 120g Plain Yoghurt.

And, the Juice of 1 Lemon.

Mix well and the achari marinade is ready.

Add the marinade to the chicken pieces and rub in well. 

Leave to marinate for a few hours or overnight in the fridge. The longer you leave it, the more flavour it will have.

When you're ready to cook, preheat the oven to Gas Mark 7 or 220C. Line a deep roasting tin with foil and add in the chicken pieces along with all of its marinade.

Bake for 45 minutes.

Then, take out of the oven.

Brush the chicken pieces with Vegetable Oil.

Cover with foil.

Bake for a further 10 minutes or until the chicken is fully cooked and golden brown.

The achari chicken is ready! We love eating it with soft naangreen yoghurt chutney and chopped mint sauce salad.

A spicier roast recipe just for the holidays! Plus I'm sure the marinade would work just as well with turkey pieces!

Achari Roast Chicken.

spicy roast chicken with all the classic achar flavours.

Prep Time: About 20 minutes + extra time to marinade.
Cook Time: About 55 minutes.
Serves: Makes 8 pieces of chicken.

Ingredients

4 Chicken Breasts, on the bone and without skin
4 Chicken Legs, on the bone and without skin
1/2 teaspoon Fennel Seeds
1/2 teaspoon Nigella Seeds
1/2 teaspoon Red Chilli Flakes
1/2 teaspoon Black Pepper Powder
1/2 teaspoon Pomegranate Powder
1/2 teaspoon Ground Coriander
1/2 teaspoon Ground Cumin
1/2 teaspoon Paprika
1 teaspoon Salt
1 teaspoon Red Chilli Powder
1 teaspoon Turmeric Powder
1 teaspoon Ginger Paste
1 teaspoon Garlic Paste
1 Green Chilli, thinly sliced
120g Plain Yoghurt
Juice of 1 Lemon

To Cook
Vegetable Oil, as needed

Marinade the chicken:
  • Mix together all the ingredients except the chicken and oil. 
  • Using a sharp knife, cut slits into the chicken flesh.
  • Add the marinade to the chicken and rub it in well.
  • Leave to marinade for a few hours or overnight in the fridge.
Roast the chicken:
  • Pre-heat the oven to Gas Mark 7 or 220C
  • Line a deep roasting tin with foil and add in the chicken pieces along with all its marinade.
  • Bake for 45 minutes. Then, brush the chicken with vegetable oil and cover with foil. Bake for a further 10 minutes or until the chicken is fully cooked and golden brown.
Serve:

Keep me in your duas please, and enjoy your achari roast chicken!

Assalamu alaikum wa rahmatullahi wa barakatuhu!


Spice Enthusiast

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