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Butterflied baharat roast chicken with cauliflower puree
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Try this flavorful Middle Eastern roast chicken using Baharat spice blend by Dani Vann for your next dinner party.
Ingredients:
  • 1 large whole chicken
  • 80.00 gm butter, softened
  • 14.40 gm honey
  • 1.20 gm salt
  • 1 whole cauliflower, cut into small florets
  • 515.00 gm full cream milk
  • Salt flakes, to season
  • 1 bunch parsley leaves, washed, to garnish
  • 3.75 gm sweet paprika
  • 2.50 gm ground paprika
  • 2.50 gm ground cumin
  • 2.50 gm ground ginger
  • 1/2 tsp ground coriander
  • 1.25 gm ground cinnamon
  • 1/2 tsp cracked black pepper
Instructions:
  • Preheat oven to 220C (200C for fan-forced ovens).
  • Pat the chicken dry with paper towel, then flip it breast side down on a cutting board. Use kitchen scissors to carefully remove the backbone by cutting up one side and then the other. Transfer the chicken to a lined baking tray, positioning the breasts and thighs facing up.
  • Combine sweet paprika, ground paprika, cumin, ginger, coriander, cinnamon, and black pepper in a small bowl to create the flavorful baharat spice blend.
  • In a mixing bowl, combine softened butter, spice blend, honey, and salt. Using a fork, whip the mixture until light, fluffy, and well combined. Softened butter is key for achieving the perfect texture.
  • Drizzle most of the butter mixture onto the chicken and massage it in thoroughly to ensure the skin is evenly coated. Save the rest of the butter for basting later on.
  • Roast chicken in the oven at 220C or 200C (fan-forced) for 20 minutes, then lower temperature to 200C or 180C (fan-forced) for 55 minutes, basting with butter every 15 minutes. Check for doneness by inserting a meat thermometer into the thigh - it should read at least 75 degrees Celsius, or check that juices run clear when a skewer is inserted into the thickest part of the chicken. Remove from oven, cover with foil, and let it rest for 15 minutes before slicing.
  • In a large saucepan, combine milk and cauliflower and bring to a simmer with the lid on. Cook for about 15 minutes until cauliflower is tender, stirring occasionally. Transfer cauliflower and milk to a blender or food processor and blend until smooth. Season with salt. Let the mixture cool slightly to thicken. If it's too runny, return it to the saucepan and simmer on low to reduce.
  • Carve the chicken and place it on a serving plate with a generous amount of puree, then top with parsley for a beautiful garnish.

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