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Chicken With all my Favourite Spices
recipe
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London
Chicken With all my Favourite Spices
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
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This recipe features a basic roast chicken enhanced with a quick and easy spice rub inspired by shawarma flavors. The spice mixture can be used on chicken, lamb, or vegetarian options like celeriac or cauliflower, offering great versatility for feeding larger groups. Topped with a little tahini sauce this is an all around winner winner chicken dinner ( and the leftovers make a delicious lunch shredded into a warm pita with a simple chopped salad)
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You Need

Serves 4-6
2:10
  • 1 whole chicken
  • 1 tsp cumin seeds
  • 1/2 tbsp coriander seeds
  • 4 cardamom pods (optional)
  • 3 tbsp extra virgin olive oil
  • 2 unwaxed lemons
  • 4 garlic cloves, minced
  • 2 tsp salt
  • 1 tsp ground turmeric
  • 1 tsp sweet paprika
  • 1 tsp Aleppo pepper or 1/2 tsp chili flakes
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 2 medium onions sliced in half through the centre and into 8 wedges
  • 2 bay leaves

    • How To

    1. Remove the chicken from the fridge at least an hour before you want to put it in the oven.
    2. If you have time, you can marinade the chicken up to 24 hours in advance. Otherwise, if you are short on time, just let it sit with the spices while as it comes to room temperature.
    3. Start by toasting the cumin and coriander seeds in a dry pan for 2 minutes until fragrant.
    4. Crush in a mortar and pestle with the cardamom pods (if using). Add the salt, turmeric, sweet paprika, Aleppo pepper (or chili flakes), ginger, and cinnamon and mix together for your dry spice mix.
    5. In a non-reactive dish or bowl, whisk together the olive oil, juice of 2 lemons, and minced garlic. Add the spice mixture and combine everything together to form a thick paste.
    6. Rub the spices all over the chicken, fully coating it with the marinade and set it into the marinade bowl to infuse.
    7. Cover and let sit for an hour out of the fridge or overnight in the fridge.
    8. When you are ready to cook the chicken, preheat your oven to 200C.
    9. Place the chicken and all the marinade goodness in a small roasting tin or cast iron frying pan, breast side up.
    10. Scatter the onion wedges around the sides, tuck in the bay leaves, and drizzle with a little extra trickle of olive oil. Add a little water (3-4 tbsp or more if there is a lot of room around your chicken) to the bottom of the pan to prevent the onions from burning and to create a little sauce.
    11. Roast for 60-70 minutes until crispy and cooked through, basting every 15 minutes or so.
    12. Remove from the oven and allow to rest for a minimum of 20 minutes under a loose blanket of foil to allow all the juices to settle before carving or shredding.
    13. This dish really benefits from an added squeeze of lemon just before serving.