Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Jamie Oliver's Empire Chicken with Bombay-style Roast Potatoes

Jamie Oliver's Empire Chicken with Bombay-style Roast Potatoes

Name: How to cook Jamie Oliver's Empire Chicken with Bombay-style Roast Potatoes - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Joanne

Jamie Oliver's Empire Chicken with Bombay-style Roast Potatoes

I've made this one before and it really is completely fabulous. Jamie Oliver says it's the perfect mix of two great British favourites: the Sunday roast and chicken curry. The spicy coating protects the chicken from drying out, and the meat is tender and delicious. I cooked it as Jamie suggests, straight on the oven rack, but next time I'm going to stick to a roasting tin, I'm sure it does add to the smoky charred flavour but my oven is a stinking mess this morning! He also includes a great recipe for gravy, but I left this out and served instead with a big salad, with a lemon and peppery dressing, and mango chutney. Start the day before if possible, so the chicken can marinate overnight.

Ingredient

Food ration :

4 servings

1.5 kg

free-range chicken

1 tbsp

garlic , finely grated

1 tbsp

fresh ginger , finely grated

1 tbsp

fresh red chilli , finely grated

1 tbsp

tomato puree

1 tsp

ground coriander

1 tsp

turmeric

1 tsp

garam masala

1 tsp

ground cumin

3 tbsp

natural yoghurt

lemon , zest and juice of

level tsp sea salt

3-4

large pototoes

lemon

3-4 tbsp

olive oil

1 tsp

cumin seeds

2-3

whole garlic cloves (Jamie adds a whole bulb, cut in half widthways)

1/2-1

fresh red chilli, deseeded and finely sliced

tomatoes , roughly chopped

small bunch fresh coriander (I used parsley)

Cooking instructions

* Step 1

In a roasting tin, mix together the all the ingredients for the chicken.

* Step 2

With a sharp knife cut shallow slashes in the legs and breast of the chicken, then place it in the roasting tin and use your hands to smother it all over with the spiced marinade. Leave to marinate as long as you can, overnight would be best, in the fridge, but you can also smother it in the morning for cooking in the evening.

* Step 3

Preheat the oven to 200C/Gas 6. Place a big roasting tray at the bottom of the oven, covered in kitchen foil. Place an oven shelf above it and when the oven is hot place the chicken directly on it. Jamie places the vegetables for his epic gravy underneath to catch the fat and juices. Roast for 1 hour, 20 minutes.

* Step 4

To make the Bombay style potatoes, peel cut and cut into quarters and parboil with half a lemon for 10 to 15 minutes. Drain, allow to steam for few minutes, and shake to make the edges rough. Heat the oil and the spices in a roasting tin, then add the potatoes, shake and turn so all sides are covered. Add the tomato halves, chilli and fresh coriander stalks (I used parsley). I also added the lemon from the pan. Roast for 40 minutes until golden and crispy.

* Step 5

Remove the chicken from the oven when it is golden, charred and cooked inside. It can rest for up to half an hour while the potatoes finish cooking and you prepare your accompaniments.