Wednesday, October 29, 2014
Black Pepper And Lime Roast Chicken With Gravy
I love making roast chicken. The best part of roast is left overs which I use to make other dishes for the week.
School is busy these days, my little guy has had english week, and dhivehi week activities. Plus he has started attending swimming classes . Here in Maldives kids dont go into a swiming pool to take swiming lessons, the instructors take them to the beach or rather the swimming track where the water is not that shallow .
Anyway, hope you like my black pepper and lime roast chicken, even my little guy who isnt a big chicken fan commented "todays chicken tastes good".
Recipe : Black Pepper and Lime Roast Chicken with Gravy
For the roast :
zest of 1 lime
juice of 1 lime
1 1/2 tsp freshly ground black pepper
1/2 tsp dried chilli flakes
1/2 tsp dried thyme
2 garlic cloves grated finely or pureed
generous pinch or two of salt ( depends on type of salt you use, I used fine table salt)
2 tbsp olive oil
Mix all the ingredients together set aside while you prepare the chicken.
Clean the chicken , I like my roast with the skin on, if you like you can remove the skin . Prick the skin all over with a tooth pick. Pat dry with kitchen paper.
Rub the prepared marinade all over the chicken and also inside the cavity.
Preheat the oven to gas mark 5 .
Place the chicken in roasting tray and pop in the oven. If you are roasting without the skin cover the tray loosely with foil and place inside the oven.
Roast at Gas mark 5 for 20 minutes. Then remove, brush the chicken with the juices that is starting to appear on the roasting tray. Place it back in the oven and reduce the oven temperature to gas mark 3 and roast for another 45 minutes. Keep basting every 20 minutes .
Note for the chicken , which are being roasted without the skin, remove the foil after 30 minutes and cook at Gas mark 3 till nicely golden all over. Dont let the meat dry out.
After 45 minutes, check the chicken and pierce the skin of the joint between the thigh and drumstick to see if there is any pinkness and the juices run clear. Remove and place the chicken over a rack over the roasting tin covered with a piece of foil for about 15 minutes.
Remove chicken and wire rack after 15 minutes and place on chopping board to carve or on your serving dish.
Remove most of the oil , leaving just about 1 tbsp oil in the tray. Now its time to make the gravy:
For the gravy you will need :
1 tbsp oil left in the tray
1 tsp butter
1 small onion finely chopped
1 clove garlic, finely chopped
2 tsp plain flour
1/2 tsp ground black pepper
1/4 tsp chilli flakes
juice and zest of 1 lime
2 cups hot water + 1 chicken stock cube dissolved into it ( or use 2 cups chicken stock)
Place the roasting tin on the stove top over a medium high heat, melt the butter and add the onions and garlic and saute' till they soften. Add chilli flakes and pepper .
Sprinkle in the flour and stir quickly till the flour mixture turns a light brown.
Pour the hot water and stock cube mixture and whisk well so there arent any lumps. Let the mixture come to a bubble,whisking all the time. Taste add salt if needed.
Stir in lime zest ( you will get a lovely smell when it hits the hot gravy) and squeeze the lime juice in.
Once the gravy is thick , switch off and pour into a gravy boat or serving bowl and serve alongside the chicken. Roast potatoes and fresh or cooked greens would go well with this or a nice rice pilaf...