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Roast Chicken With Spicy Mushrooms

Madhuri.Dixit's picture
Ingredients
  Chicken 3 1⁄4 Pound (1.5 Kilogram)
  Virgin olive oil 1 Tablespoon
  Salt To Taste
  Coarsely ground black pepper 1⁄2 Teaspoon
For spicy mushrooms
  Virgin olive oil 2 Tablespoon
  Onion 1 , finely diced
  Bay leaf 1
  Colored peppercorns 1⁄2 Teaspoon
  Ground coriander 1 Teaspoon
  Freshly ground black pepper 1 Pinch
  Turmeric 1 Pinch
  Closed cap mushrooms 10 , sliced
  Chopped fresh coriander 2 Tablespoon
  Red chili 1 , chopped
  Low fat creme fraiche 2 Tablespoon
Directions

1. Preheat the oven to 190°C/375°F / gas 5. Cut the chicken into quarters. Brush all over with olive oil and sprinkle with salt and pepper.
2. Place the chicken in a heatproof dish and roast for 35-40 minutes, basting once or twice.
3. Meanwhile, make the spicy mushrooms: heat the olive oil for 20-30 seconds over a moderate heat. Fry the onion, bay leaf and peppercorns in this for about 2 minutes. Remove from the heat and add the ground coriander, black pepper, turmeric and salt to taste. Return the pan to the heat and fry the spices for a further 30 seconds.
4. Stir in the mushrooms, half the fresh coriander and the red chilli and stir-fry for another minute. Pour in the creme fraiche, blend it in with all the other ingredients and warm through for about 1 minute. Remove from the heat.
5. Allow the roast chicken to sit in a warm place for about 5 minutes after it comes out of the oven, then cut it into pieces and arrange them on a warmed serving dish (add any juices from the bird to the mushrooms). Remove the skin if you really want to keep the fat and calorie count down.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken

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