Middle Eastern Sunday Roast Chicken Platter

I love chicken SO much that if I could only every eat one meat again - there would be no competition. There are just so many different ways to enjoy it and on Sunday afternoons, after a long walk, there is absolutely nothing like a roast chicken.

As much as I love the UK version with roast potatoes, stuffing and yorkshires, I like to try other flavours. This Sunday, I headed in the direction of the Middle Eastern spices of sumac (sort of lemony) and Za'atar (a mix containing thyme, savory, basil and sesame seeds).

Along with flavouring  and roasting the chicken, I made a couscous with red peppers and red onions, za'atar fried courgettes and topped with some crispy chick peas. And served with baba Ganoush dip and pitta bread. And some chilli mayo. So delicious. Pop the lot on a large platter and help yourselves!!

For the chicken:

Mix 1 tbsp. sumac with 1 tbsp. za'atar along with 40g soft butter. Gently prise the skin away from the chicken breasts (with clean hands) trying to not rip the skin - and create a pocket. Put 2/3 of the butter in the space between the breasts and skin. Smear the remaining butter over the whole chicken. Pop in the oven at 200 C for 20 minutes per pound, plus 20 minutes, or until cooked through.

For the crispy chick peas:

Rinse and pat dry 200g tinned chick peas (or dried and cooked). Put in a bowl with 1 tbsp. cornflour (cornstarch). Roll them around to ensure all coated and then tip into a sieve. Shake off the excess. Heat 1 tbsp. oil in a frying pan and add the chick peas. Cook for about 7-8 minutes and then drain on kitchen paper. Serve sprinkled with salt and za'atar.

For the couscous and courgettes:

Put one cup dried couscous into a bowl with a vegetable stock cube and add one and a half cups of boiling water. Cover to let steam for 5 mins. Slice the courgette and fry in 1 tbsp. oil on a medium heat with salt, pepper and za'atar until well browned. Drain on kitchen paper. Add 1/2 finely chopped onion to the couscous along with some chopped roasted red pepper (you can get these in a jar). Top with the courgettes.

Spicy Chicken Korma

I don't believe in rules when it comes to food; and here is a perfect example. 'Spicy' Korma? I hear you say.. Well, I love chicken korma but it is always cooked as a mild curry - which is a shame. You can add spice to any curry and this one with its thick, delicious coconut & almond sauce is so good. I'm not missing out.

So I made my version of a Chicken Korma. With plenty of chillies!

Ingredients:

3 chicken breasts
1 large onion, chopped
1 inch piece fresh ginger, peeled and roughly chopped
3 cloves garlic, chopped
3 red or green chilies, chopped
2 tbsp. vegetable oil
1 tsp turmeric
1 tsp paprika
2 tsp ground coriander
2 tsp. chilli flakes
2 fresh bay leaves
1 large tomato, chopped
1 tbsp. tomato purée
200ml coconut milk
2 tbsp. natural yoghurt
4 tbsp. ground almonds
2 tsp garum masala
1 tsp ground cumin
fresh coriander, chopped for garnish

Cut the chicken in bite sized pieces, about 1 inch and set to one side

Put the onion, ginger, garlic and chilies into a food processor and blend until smooth.  Put 1 tbsp. oil into a large pan and heat. Pour in the onion mixture and bring to a low boil, then reduce heat to a simmer, and cover. Cook for 10 minutes. Remove the lid and continue to cook for another 5-10 minutes until cooked.

Along with the second tbsp. of oil, add the turmeric, paprika, coriander, bay leaves, chilli flakes, chopped tomatoes and tomato purée and cook for 3-5 minutes over medium heat. Add the chicken and stir well. Cook the chicken for about 10 minutes to seal, stirring occasionally.

Add the coconut milk and yoghurt and return to a low boil. Add the ground almonds, garum masala, and cumin. Stir to combine. Reduce heat to a simmer and cook for another 20 minutes, or until sauce is thick. Taste and add salt and freshly ground pepper if you needed. Remove from heat and sprinkle with freshly chopped coriander. Enjoy!

Note: With salt, I often say to add 'if needed'. This is because I am cutting my own salt intake - you may want to use more, so always taste for seasoning. You may also want to add more or less chillies - its up to you!