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Roasted chicken with skhug
Roasted chicken with skhug
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Spicy Middle Eastern pesto made with dried spices, keeps well in the fridge for a week.
Ingredients:
  • 1.8kg whole chicken, butterflied
  • 36.40 gm extra virgin olive oil
  • Micro coriander, to serve
  • 1/2 tsp caraway seeds
  • 3 long green chillies
  • 2/3 bunch flat-leaf parsley
  • 2/3 bunch coriander
  • 1.25 gm ground cumin
  • 1/4 tsp ground cardamom
  • 125ml olive oil
Instructions:
  • Preheat your oven to 200C. Pat dry the chicken with a paper towel, brush with oil, and season. Arrange skin-side up on a baking paper-lined tray. Roast for 50 minutes until beautifully golden and fully cooked.
  • Prepare the skhug by crushing caraway seeds with a mortar and pestle. Transfer the crushed seeds to a food processor along with the rest of the ingredients. Season to taste and blend until you achieve a coarse paste.
  • Slice the succulent roasted chicken and plate it elegantly with zesty skhug and delicate micro coriander.

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