Roast Chilli Chicken & Hot Squash Roastics
|Coriander seeds||2 Teaspoon|
|Cumin seeds||2 Teaspoon|
|Red chilies||2 Tablespoon (English Provender Very Lazy)|
|Fresh ginger root||1 , finely chopped (2.5 Centimeter)|
|Garlic||1 Clove (5 gm), finely chopped (Plump)|
|Olive oil||4 Tablespoon|
|Chicken||1 3⁄5 Kilogram (Preferably Corn Fed, Organic)|
Heat oven to 190C/fan 170C/gas 5.
Dry roast the coriander and cumin seeds in a small hot frying pan for a few mins until golden and fragrant.
Grind with a pestle and mortar.
Mix with the chillies, ginger, garlic and oil to make an oily paste, then season with salt.
Lay the chicken in a large lightly oiled roasting tin.
Spread just under half of the chilli paste over the whole bird (using your hands is easiest) and cover lightly with foil.
Roast for 1 hr, then remove the foil.
While the chicken roasts, cut the squash into large wedges and deseed.
Keep the skin on and slice each wedge in half diagonally across.
Lay the wedges around the chicken in a single layer, brush them and the bird with some more of the chilli paste, then return the chicken with the squash to the oven for another 20-25 mins or until both are cooked.
Give them a final brushing of paste, then let the chicken