200g amaranth (from health food shops)
15 unpeeled garlic cloves, bruised
2 baby fennel, cut into eighths
8 Asian (red) eschalots, halved
2 tbs currants
2 tbs finely chopped preserved lemon rind
1/4 cup (60ml) extra virgin olive oil
1.2kg whole chicken, butterflied (ask your butcher to do this)
2/3 cup (165ml) chicken stock
1/2 bunch each mint, parsley and basil leaves
Lemon wedges, to serve
1 tbs each cumin, coriander and fennel seeds, toasted
1/4 tsp dried chilli flakes
1 tbs chopped roasted almonds
1.For the almond dukkah, using a mortar and pestle, pound seeds until coarsely ground. Stir through chilli flakes, almonds and 1/2 tsp salt flakes, and set aside.
2.Place amaranth and 2 cups (500ml) water in a saucepan over high heat and bring to the boil. Cover, reduce heat to low, and cook for 20 minutes or until amaranth has absorbed water and is tender.
3.Preheat oven to 220°C and grease a shallow roasting pan.
4.Cover base of prepared pan evenly with cooked amaranth. Combine garlic, fennel, eschalot, currants, lemon and 1 tbs oil in a bowl, then arrange over amaranth. Top with chicken, breast-side up. Spoon remaining 2 tbs oil over chicken and roast, on top shelf of oven, for 15 minutes or until chicken is slightly golden.
How to: Butterfly chicken
5.Reduce oven to 200°C, carefully add stock and roast for 45-50 minutes or until juices of chicken run clear when the thickest part of a thigh is pierced with a skewer. Remove from oven, scatter with herbs and almond dukkah, and serve with lemon wedges.
Almond dukkah chicken bake with amaranth and herbs
A full-flavoured alternative to your usual weekend roast – serve with a big bowl of rice
whole chicken, about 1.8kg
two thumb-size pieces root ginger
1 stick lemongrass, bashed with a rolling pin
1 lime, cut into quarters
70g/2½ oz pack Massaman curry paste (I used Blue Elephant)
1 tsp olive oil
450g baby new potatoes, any larger ones halved
400ml/14fl oz can coconut milk
1 tsp brown sugar, any type
200g green beans, trimmed
1 tsp fish sauce
2 tbsp unsalted peanuts, crushed (optional) basmati rice, to serve
1. Put the chicken in a roasting tin or large casserole. Roughly chop half the ginger and put into the cavity of the chicken with the lemongrass and half the lime, then tie the legs together with string. Mix 1 tsp of the curry paste with the oil, rub it all over the chicken, then season with salt and pepper. Heat the oven to 200C/fan 180C/gas 6, cover the chicken loosely with foil, then put it in to roast. After 35 mins, take the foil off the bird. Add the potatoes to the tin, then stir them around in any juices. Roast for another 40 mins until the chicken is cooked through and golden and the potatoes are tender.
2. Take the chicken out of the tin and leave to rest, loosely covered. Put the tin on the hob, add the remaining curry paste, grate in the remaining ginger, then fry for 2 mins until fragrant. Stir in the coconut milk and sugar, then boil for about 5 mins until the sauce is slightly thickened.
3. Tip in the beans, simmer for 4 more mins (or until tender), then splash in the fish sauce, any resting juices and squeeze over the remaining lime. Scatter with the peanuts for the authentic Massaman flavour. Carve the chicken and serve with the saucy potatoes and basmati rice.
If you’re looking for a way to make a tender juicy roasted chicken then you must try this Roasted Garlic Butter Chicken. It’s seriously tender, juicy, crisp skinned and tasty too!
I know many times roasted or even rotisserie chicken comes out dry and not very tasty. That’s one of the reasons I seldom buy the rotisserie chicken from the grocery stores. But I do love roast chicken!
The secret to crispy skin is to make sure the chicken skin is to make sure the skin is dry before you begin. And to ensure a tender juicy roast chicken you bake it slowly on at a lower temperature and letting it rest before serving. The tastiness comes from the fresh herbs you will use on and in your chicken.
This article contains affiliate links
Roasted Garlic Butter Chicken
3-4 Lb. Whole Chicken
1/2 Stick Butter – Melted
1 Tbl. Garlic Minced
1 Tsp. Salt
1 Tsp. Lemon Pepper
1Tsp. Fresh Rosemary leaves or dried rosemary
1/2 Tsp. Fresh Sage -chopped or dried Sage
1/2 Tsp. Fresh Thyme leaves or dried
1/2 Tsp Fresh Basil – chopped or dried basil
1 Lemon cut into quarters
4 Garlic cloves peeled
3 Sprigs fresh rosemary
3-4 Leaves Fresh Sage
Pre-heat oven to 450 degrees
Remove giblets from chicken cavity and wash chicken (you can boil giblets for gravy if you want)
Dry chicken with paper towels. Be sure entire chicken is dry.
Place on rack breast side up.
Spread salt into chicken cavity.
Place lemon quarters and peeled garlic cloves loosely into cavity.
Place Rosemary springs and Sage leaves loosely into cavity.
Tie legs together.
Mix dry or chopped fresh herbs into melted butter. (this includes lemon pepper, rosemary, thyme, sage and minced garlic).
Rub butter mixture all over the chicken, be sure you get it in the creases and every exposed part of the chicken. I usually use my hands to rub the butter mixture on to the chicken, this ensures I get it in all the creases and the wings.
Tuck wings into to sides.
Place chicken in the oven and cook uncovered for 10 minutes.
Reduce oven temperature to 350 degrees and continue to cook until internal temperature is 165 degrees – this will take about 1 hour to 1 hour 10-15 minutes.
Remove chicken from oven and let rest for about 15 minutes.
Place chicken on serving platter, remove ties from legs and remove the herbs and lemon from the cavity.
Replace with fresh springs of rosemary and sage leaves for garnish if desired.
Slice and serve immediately.
If you have left overs you can turn the meat into Chicken Salad or boil the carcass for stock and make Chicken Soup.
Ginataang Manok also known as chicken stewed in coconut milk has it’s different kinds of versions but this Filipino signature dish is commonly flavored with ginger and fresh coconut milk. Here in Philippines, a traditional approach requires a native hen that usually grown in the yards, in forests or in mountains because it’s much tastier compared to grocery store chickens and adds more flavor to the dish.
Any kind of Filipino dish that has gata (coconut milk) as a main ingredient is called “Ginataan”. In tropical Countries like my home town Philippines, coconuts are common and abundant so we don’t have a problem processing amazing and fresh coconut milk straight from our coconut trees. This is a very common homemade dish and is usually prepared for lunch or dinner with steamed rice.
This is my version of Ginataang Manok (chicken stewed in coconut milk) Filipino Recipe! Enjoy!
1 pc. whole chicken, cut into serving sizes
1 can coconut milk (14 oz.)
2 pcs. medium potatoes, peeled, quartered
5 pcs. thai chili peppers, stemmed, chopped
½ pc. green bell pepper, seeded, cored and sliced into strips
½ pc. red bell pepper, seeded, cored and sliced into strips
2 cloves garlic, peeled, minced
1 pc. onion, peeled, sliced thinly
1 tbsp. fish sauce
½ cup water
¼ cup cooking oil
1 tsp. salt or salt to taste
¼ tsp. pepper or pepper to taste
Heat oil in a wide skillet over medium heat then add the potatoes and cook, until color turns lightly browned.
Remove the potatoes from pan and drain, preferably on paper towels.
Then add the bell peppers and cook, stir frequently, for 20-30 seconds, remove and drain on paper towels.
Remove excess oil from pan and leave about 2 tablespoons.
Then sauté garlic and onions. Add the chicken and cook, for about 3 to 5 minutes or until lightly browned.
Add fish sauce and cook for 1 to 2 minutes.
Add coconut milk and the chili peppers, bring to a simmer, lower heat, cover, and continue to cook for about 25 minutes or until chicken is cooked and sauce is reduced.
Add the potatoes and cook for about 5-8 minutes or until potatoes are tender and sauce is thickened.
Add the bell peppers and cook for another 2 minutes and season with salt and pepper to taste.
Serve while it’s hot.
Share with your family and friends.Enjoy!
Ginataang Manok (Chicken Stewed in Coconut Milk) Filipino Recipe!