Using some chillis.

I've just finished taking out the last of the chilli plants as they are starting to look very sad.  The chillis are beginning to dry on the plants and as we have had some cold nights - frost on the ground where it's very open - the leaves have started to drop off.  So time to clear the patch, dry off the chillis, store some seeds and use some.  There were 189 left on the plants - I know because I counted them.

This Roast Chicken recipe is something we have been cooking for a few years now, the longer it has to soak the better as the meat takes the colour and flavour of the spices.  Don't like it too hot?  Use mild chillis and/or remove the seeds.  Like a bit of a spicy kick?  Use hot chillis and leave in the seeds.  The turmeric colours the chicken a lovely golden colour and - for gravy lovers amongst us - you get a wonderful tasting gravy.  Add a touch of cornflour to the juices to thicken it and you don't need much else.  OK,  maybe some potatoes. Roast them around the chicken and they  absorb the flavour  and who doesn't like roasties??

You need:

8 chillis
4 tablespoons olive oil
2 teaspoons of coriander seeds
2 teaspoons of cumin seeds
1 teaspoon of turmeric
2.5 cm fresh ginger, peeled and chopped
3 garlic cloves, peeled and chopped
1 handful of fresh coriander leaves (we use dried leaves out of season)
1/2 teaspoon of salt

Plus of course a plump chicken!


Put all the  ingredients into your blender  (or crush in a pestle and mortar) and whizz to a chunky paste.  Now the  difficult part - pushing it under the skin of the chicken.  I use the handle end of a wooden spoon to get started and then use the spoon to loosen the skin, as it seems easier than a metal spoon.  If you're careful you can also get under the skin of the leg too.  Then just as carefully, I use a teaspoon for this bit, put the paste under the skin and push it as far as you can so the chicken is covered - anything left over can go over the outside skin.  It  then needs to go in the fridge, covered, but if you cover it in clingfilm the paste sticks to that.  I use a casserole dish with a lid.

It only needs overnight really to absorb the flavours.  Then cook it as usual for a roast chicken....


Any spare paste can be spread onto potatoes for more flavour,  not much else is needed.

Enjoy!