Masala-marinated chicken with minted yoghurt sauce and Cumin-crusted vegetables

Hi all sorry not to be around much these days life is just so darn busy. We have been preping for a really festive Christmas and I got the  last of the food shopping early this morning before the rush, the Turkey is in the freezer at moms house as my freezer is full I will get it out tomorrow to thaw for a couple of days.

Last thing I have to do tomorrow is go to the Butcher and collect the two Pheasants I ordered for Christmas Eve Lunch and we will be ready to go, food always plays a key roll at Christmas in my house.

I have my relatives coming over after Christmas for lunch so I decided to do something different from a traditional roast. So Mom and I did a dry run on the meal below it was absolutely delicious and the whole house smelt of delicious aromatic herbs and spices, we willl be cooking it again when the realitives visit. Have a wonderful weekend;)

Masala-marinated chicken with minted yoghurt sauce and Cumin-crusted vegetables

Dieting or not, this is one of my favourite recipes. It’s mouth-wateringly good – the spicy marinade makes the meat really tender and full of flavour, while the yoghurt sauce sets it off a treat.

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  Ingredients
  For the chicken
  
  6 cardamom pods
• 2 tbsp cumin seeds
• 2 tbsp coriander seeds
• 4 whole cloves
• 1 tsp black peppercorns
• 1 tsp ground fenugreek
• 2 tsp ground turmeric
• 1 tbsp paprika
• 1-2 tsp hot chilli powder (the more you use, the spicier the dish)
• ¼ tsp ground cinnamon
• 1 tsp flaked sea salt
• 4 garlic cloves, peeled and crushed
• 40g/1½oz piece fresh root ginger, peeled and finely grated
• 100g/3½oz low-fat natural yoghurt

• 1.65kg/3lb 8oz chicken
• 1 lime, quartered
• freshly ground black pepper
  
  
  
• For the minted yoghurt sauce

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  200g/7oz low-fat natural yoghurt
• 1 tsp ready-made mint sauce
  
  Preparation method
  For the marinade

1. To make the marinade, split the cardamom pods and remove the seeds. Put the cardamom seeds in a dry non-stick frying pan and discard the husks. Add the cumin and coriander seeds, cloves and black peppercorns and place the pan over a medium heat. Cook for 1-2 minutes, stirring regularly until the spices are lightly toasted – you know they’re ready when you can smell the spicy aroma.
2. Tip the toasted spices into a pestle and mortar, or an electric spice grinder, and pound to a fine powder. Transfer to a mixing bowl and stir in the fenugreek, turmeric, paprika, chilli powder, cinnamon and salt. Add the garlic, ginger and yoghurt, then mix well and leave to stand while you prepare the chicken.
3. Place the chicken on its breast on a sturdy chopping board and cut carefully either side of the backbone with good scissors or poultry shears. Chuck out the bone and cut off the foot joints and wing tips.
4. Strip all the skin off the bird apart from the ends of the wings (which are easier to remove after cooking). You’ll find this simpler to do if you snip the membrane between the skin and the chicken flesh as you go. Cut off and discard any obvious fat – it will be a creamy white colour. Open out the chicken and place it on the board so the breast side is facing upwards.
5. Press down heavily with the palms of your hands to break the breastbone and flatten the chicken as evenly as possible. This will help it cook more quickly. Slash the meat with a knife through the thickest parts of the legs and breast. Place the chicken in a shallow non-metallic dish – a lasagne dish is ideal – and tuck in the legs and wings.
6. Spoon over the marinade and really massage it into the chicken on both sides, ensuring that every bit of bird is well coated – get your hands in there and really go for it. Cover the dish with cling film and put the chicken in the fridge to marinate for at least four hours or ideally overnight.
7. Preheat the oven to 200C/400F/Gas 6. Take the chicken out of the dish and place it on a rack inside a large baking tray, breast-side up. Squeeze over some juice from the lime and season with ground black pepper.
8. Roast for 1-1¼ hours until the chicken is lightly browned and cooked throughout, tossing the lime quarters on to the rack for the last 20 minutes to cook alongside the chicken. They’ll be good for squeezing over the meat later. The juices should run clear when the thickest part of one of the thighs is pierced with a skewer. Cover loosely with foil and leave to rest for 10 minutes before carving.
9. While the chicken is resting, make the sauce. Spoon the yoghurt into a serving bowl and stir in the mint sauce until thoroughly combined. Transfer the chicken to a plate or wooden board and carve into slices, discarding any skin. Serve with the sauce and some watercress or salad and enjoy!
   
   
   Cumin-crusted vegetables

1. This is a lovely spicy variation on your classic roasties, using a small amount of oil and lots of tantalising tastes. Goes beautifully with masala-marinated chicken, or with plain grilled meat.

   199 calories per portion (if serving 4)

   160 calories per portion (if serving 5)
   
   Ingredients
   
   
   • 600g/1lb 5oz potatoes, preferably Maris Piper
   • 1 tsp black mustard seeds
   • 1 tsp cumin seeds
   • 2 tbsp sunflower oil
   • 1 tsp garam masala
   • ½ tsp turmeric
   • 1 medium red onion, halved and cut into thin wedges
   • 1 yellow pepper, deseeded and cut into 4cm/1½in chunks
   
   
   • 1 red pepper, deseeded and cut into 4cm/1½in chunks
   • 1 orange pepper, deseeded and cut into 4cm/1½in chunks
   • 2 medium courgettes, cut into 1cm/½in slices
   • freshly ground black pepper
     
     Preparation method
   1. Preheat the oven to 190C/400F/Gas 6. Half-fill a medium saucepan with water and bring to the boil. Peel the potatoes, cut them into quarters and lower them carefully into the water. Bring the water back to the boil and cook for five minutes – just enough to parboil them.
   2. While the potatoes are boiling, place a large non-stick frying pan over a medium heat and add the mustard and cumin seeds. Toast for about 30 seconds, then stir in the oil, garam masala and turmeric. Sizzle for a few seconds and add the onion.
   3. Fry the onion in the spices for 1-2 minutes, stirring frequently.
   4. Drain the potatoes in a large colander and toss several times to roughen up the surface of each potato.
   5. Tip the potatoes into the pan with the onion and spices, season with a few twists of ground black pepper and toss together until the potatoes are lightly coated.
   6. Tip everything onto a large baking tray and roast for 30 minutes.
   7. Take the tray out of the oven and add the peppers and courgettes.
   8. Toss lightly together and return to the oven for another 25–30 minutes until the potatoes are crisp and golden-brown and the vegetables have softened.