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Grilled and roasted chicken with poriyal

Succulent grilled and roasted chicken, stuffed with a fragrant blend of ricotta, cream cheese, and spices, is paired with a British take on poriyal—a vibrant South Indian-inspired stir-fry of peas, broad beans, and asparagus with coconut and lime.

Preparation time
30 mins to 1 hour
Cooking time
30 mins to 1 hour
Serves
Serves 4–6
Dietary
Egg-free, Gluten-free
By Avi Shashidhara
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.


Nutri-Score BThis dish scores a Nutri-Score B, balancing lean chicken with a medley of fresh vegetables, herbs, and moderate cheese. It’s packed with protein, fibre, and vibrant flavours, making it a nourishing and satisfying main course.

Equipment

Ingredients

For the chicken

  • 1 whole free-range, corn-fed chicken, off the bone
  • 200g sheep’s ricotta
  • 100g cream cheese
  • 100g labneh
  • 1 tsp ground cardamom
  • ½ tsp ground mace
  • ½ tsp ground black pepper
  • 1 tsp fennel pollen
  • ½ nutmeg, grated
  • 2 pinches saffron, soaked in 2 tbsp hot whole milk
  • 20g fresh coriander, finely chopped, plus extra to serve
  • 2 tbsp olive oil
  • 1 lemon, juice and zest
  • Splash white wine
  • Sea salt, to taste

For the poriyal

  • 100ml sunflower oil
  • 2 tsp mustard seeds
  • 2 sprigs fresh curry leaves
  • 2 bird’s-eye green chillies, slit in half
  • 1 medium Indian onion, chopped
  • 250g fresh peas, podded
  • 250g fresh broad beans, podded
  • 250g asparagus, chopped to pea size
  • 10g fresh coriander, chopped
  • 200g fresh grated coconut
  • 2 limes, juice only
  • Sea salt, to taste

Method

  1. Prepare the chicken: Preheat the oven to 220°C (200°C Fan) or Gas 7. Season the chicken with sea salt.
  2. Make the stuffing: In a mixing bowl, combine ricotta, cream cheese, labneh, cardamom, mace, black pepper, fennel pollen, grated nutmeg, saffron milk, and chopped coriander. Add a pinch of sea salt and mix well. Transfer the mixture to a piping bag.
  3. Stuff and oil the chicken: Pipe the ricotta mixture under the skin of the chicken breast and thighs. Rub the skin with olive oil.
  4. Grill the chicken: Preheat the grill to its highest setting or prepare a barbecue. Grill the chicken until the skin is charred and golden.
  5. Roast the chicken: Place the chicken on a baking tray. Add lemon rind, a splash of white wine, and the halved lemons. Roast for 30 minutes, or until the chicken is cooked through and the juices run clear.
  6. Make the poriyal: While the chicken roasts, heat sunflower oil in a saucepan. Add mustard seeds and let them crackle. Add curry leaves, chillies, and onion, frying until translucent (about 3–4 minutes).
  7. Add the vegetables: Stir in peas, broad beans, and asparagus. Season with sea salt and cook until just soft, about 3–4 minutes.
  8. Finish the poriyal: Add chopped coriander and grated coconut. Stir well, then add lime juice and mix again.
  9. Serve: Slice the cooked chicken and pour over the roasting juices. Garnish with extra coriander and serve with the warm poriyal on the side.

Suggested Wine Pairing

  • Majestic: Yealands Sauvignon Blanc – Zesty citrus and herbal notes cut through the creamy stuffing and complement the fresh poriyal vegetables.
  • Tesco: Tesco Finest Dessert Semillon – Its gentle sweetness and acidity balance the spices and coconut in the poriyal.
  • Sainsbury’s: Taste the Difference Gavi – Crisp and floral, this Italian white brings out the aromatic spices and fresh herbs in the dish.

What can you serve with this

  1. Steamed basmati rice: Perfect for soaking up the chicken juices and balancing the spices.
  2. Raita: Cooling yoghurt with cucumber and mint soothes the palate and complements the poriyal.
  3. Mango chutney: Adds a sweet and tangy note that works beautifully with the savoury chicken and vegetables.
  4. Chapatis: Soft flatbreads ideal for scooping up the poriyal and sauce.

FAQs for Grilled and roasted chicken with poriyal

  • What is poriyal? Poriyal is a South Indian stir-fried vegetable dish, typically finished with coconut and spices.
  • Can I use different vegetables in the poriyal? Yes, swap in seasonal veg like carrots, green beans, or courgettes.
  • How do I know when the chicken is cooked? The juices should run clear when pierced, and the internal temperature should reach 75°C.
  • Can I prepare the ricotta stuffing in advance? Yes, mix and refrigerate the stuffing up to a day ahead.
  • Is this dish gluten-free? Yes, as long as all ingredients are certified gluten-free.
  • What can I use instead of labneh? Greek yoghurt or extra cream cheese are good substitutes.
  • Can I roast the chicken without grilling? Yes, but grilling adds extra flavour and colour to the skin.

Nutri-score Health Check

This recipe is rated B on the Nutri-Score scale, thanks to its lean protein, high vegetable content, and moderate cheese and oil. The score is automatically calculated from the ingredients and is only a guide.

Positive Factors

  • Chicken is a great source of lean protein.
  • Peas, broad beans, asparagus, and coriander offer fibre, vitamins, and minerals.
  • Coconut adds healthy fats and flavour.

Negative Factors

  • Cheese and labneh increase saturated fat content.
  • Oil adds calories, though used in moderation.

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