Spiced roast chicken with carrots and bread sauce

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4

 

By Atul Kochhar
From Saturday Kitchen

Ingredients

For the spice mix

  • 1 tbsp coriander seeds
  • 1 tsp fennel seeds
  • 1 star anise
  • ½ tsp black peppercorns
  • 2.5cm/1in cinnamon stick
  • 3–4 cloves
  • 1 tsp sweet paprika
  • 1 tsp ground turmeric
  • salt, to taste

For the chicken

  • 200g/7oz cream cheese
  • 200g/7oz soft butter
  • 150g/5½oz brioche breadcrumbs
  • 1 lemon, zest only
  • 1 small bunch of tarragon
  • 1 x 1.5–2kg/3lb 5oz–4lb 6oz free-range chicken
  • 1 tbsp olive oil
  • 50g/1¾oz butter, melted
  • 100ml/3½fl oz white wine
  • 350ml/12fl oz chicken stock

For the carrots

  • 300g/10½oz baby carrots
  • 1 tbsp olive oil
  • 2 garlic cloves, chopped
  • ½ tsp coriander seeds, crushed
  • 1 tbsp pine nuts
  • 1 orange, juice and zest

For the bread sauce

  • 1 medium onion, peeled
  • 5–6 cloves
  • 1 bay leaf
  • 8 peppercorns
  • 500ml/18fl oz full-fat milk
  • 100g/3½oz fresh white breadcrumbs
  • 1 tsp curry powder
  • 50g/1¾oz butter
  • salt and freshly ground black pepper
Print Friendly, PDF & Email
Top