roasting chicken, and all the left overs that come with as well. I was reading this book , a cooking handbook where they give tips and hints on different ways of cooking and in it was that if you slip a few slices of lemon under the skin , the flesh remains moist and juicy. and also tenderises it . As for the spice rub, I decided to give the old lonumirus a little twist. Instead of making the usual maldivian chilli paste, lonumirus, I decided to do a little experiment. Hubby loved it. As for my son he didnt notice the chili as i removed the skin for him so it was quite mild for him.
900g or 1 kg chicken., with skin on
8 cloves garlic
8 curry leaves
about 6-7 thin slices of lemon ( if you dont have lemon, try lime)
2 tsps chilli powder
1 tsp ground black pepper
1/2 tsp toasted and freshly ground cumin.
2 tbsps butter/ margerine or vegetable spread
1. Pat your chicken dry, remove neck and snip the wing tips . Pat dry with a clean kitchen towel or paper. Using a fork, give a few pricks on the chicken. Season well with salt. ( about 1 tsp) in side and outside
2. Place onions , garlic and curry leaves in a motor and pestle or processor and puree it well. Using a teaspoon spoon a few teaspoons between the skin and flesh on the breast piece and thigh pieces and massage it in so its evenly distributed. The rest of it apply all over the chicken , especially in to the cavity.
3. Leave the chicken for an hour to absorb the flavor or you can continue . Melt the butter in a small sauce pan. Set a side. Mix the ground spices together in a small bowl with a little salt( about 1/2 tsp .