John Myers
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Poultry: Empire Chicken
The perfect poultry: empire chicken recipe with a picture and simple step-by-step instructions.
- 2 kg Roast Chicken
- 1 piece Organic lemon
Marinade:
- 1 tbsp Finely grated ginger
- 1 tbsp Finely chopped garlic
- 1 tsp Harissa or chili peppers
- 1 tbsp Tomato paste
- 1 tbsp Ground coriander
- 1 tbsp Garam Masala
- 1 tbsp Baharat
- 1 tbsp Ground cumin
- 1 tbsp Turmeric
- 2 tsp Yogurt
- 2 piece Lemons, juice from them
- 2 tsp Sea-Salt
Sauce:
- 3 piece Small red onions
- 1 piece Cinnamon stick
- 10 piece Cloves
- 3 tbsp Worcester sauce
- 1 tbsp White wine vinegar
- 500 ml Chicken broth
- Mix all the ingredients for the marinade together and use them to coat the chicken inside and outside with the seasoning paste and “massage in” vigorously. It is best to wear disposable gloves for this, as the spices are pretty hot and the turmeric can also quite color. Marinate for a few hours – preferably overnight.
- Boil an organic lemon in water for about 10 minutes, pierce a few times with a skewer and stick the lemon in the chicken.
- For the sauce, dice the onions and mix with the spices, vinegar and chicken stock and place in a roasting pan.
- Place the chicken on the gridiron and slide the roasting pan underneath. Fry at 200 ° C for approx. 2 hours and drizzle with the gravy once or twice. Possibly add a little more water.
- When the roast chicken is done, pour the sauce through a sieve, add a little more water if necessary, scrape the roast set off the bottom of the roaster and add to the sauce. If you like to thicken the sauce with a little flour – but it doesn’t have to be.
- There was Persian rice with it, but potatoes can also be served with it.
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