Roast Chicken with Spekko Long Grain Coriander Rice

Roast Chicken with Spekko Long Grain Coriander Rice

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Serves 4

I always think about my friend, Shila Rajwani when I make this dish. I have always been fascinated interested when people talk about food. Shila was born and raised in Iran and now lives in South Africa. We have a lot in common but our love for good food is really what we spoke about most. She is an amazing cook and has introduced me to home cooked Iranian food. It is simple delicious meals with simple flavours and the most wonderful aromas. I used to make this chicken dish for her at my restaurant and cook the chicken in the clay oven. The charcoal aroma does make the chicken quite special.

1 free range chicken, 1.2 – 1.4kg
25ml olive oil
Juice of 2 lemons
4 garlic cloves, crushed
2 large onions, grated
A few saffron strands
Salt and pepper to season.

Here’s how:
Squeeze excess moisture from the grated onion. Discard the pulp and reserve the liquid. Heat the saffron strands in a dry pan. Cool the strands and using your fingertips crumble the strands into a fine powder. Soak the saffron strands in 50ml boiling water and allow to infuse for ten minutes. Remove excess fat globules and skin from the chicken. Place the chicken in a non reactive bowl. Season the chicken and rub with olive oil and garlic. Add lemon juice, onion juice and saffron infusion. Marinate for a minimum of three hours and a maximum of 24 hours. Place chicken and the marinade in a roasting pan. Preheat oven at 180 degrees and roast chicken, turning the chicken over every 20 minutes and basting at the same time. Lastly turn chicken breast side up and allow skin to brown. The chicken is cooked when it is pierced with a knife and the juices run clear.

Coriander Long Grain Rice:
350g Spekko Long Grain Rice
25ml butter
1 bunch fresh coriander
4 spring onions, chopped

Here’s how:
Boil Spekko Long Grain rice in salted water. Cook until tender. Strain rice and allow excess moisture to drain for a minute. Remove thick stalks from the coriander and chop the softer stalks and leaves. Stir butter, coriander and spring onion into warm rice. Place the rice into a pot and steam on a very low heat for a few minutes. Serve with the roasted chicken.

Yudhika recommends Spekko Long Grain Rice for this dish because

This is Spekko Rice’s everyday rice option, and has been tested and acknowledged by the GI Foundation as LOW GI! This is unique for par boiled rice and Spekko is proud to have this endorsement – what a great benefit to the consumer – as it slowly releases energy into the blood stream, keeping you full for longer.

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