Family friendly

Roasted chicken with skhug

Name: Roasted chicken with skhug
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 1.8kg whole chicken, butterflied; 2 tbs extra virgin olive oil; Micro coriander, to serve; 1/2 tsp caraway seeds; 3 long green chillies; 2/3 bunch each flat-leaf parsley and coriander; 1/2 tsp ground cumin; 1/4 tsp ground cardamom; 1/2 cup (125ml) extra virgin olive oil

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by Warren Mendes

delicious. team

Oct 03, 2015

Skhug is like a Middle Eastern spicy pesto, and is a great way to use up dried spices.

1.8kg whole chicken, butterflied
2 tbs extra virgin olive oil
Micro coriander, to serve

Skhug

1/2 tsp caraway seeds
3 long green chillies
2/3 bunch each flat-leaf parsley and coriander
1/2 tsp ground cumin
1/4 tsp ground cardamom
1/2 cup (125ml) extra virgin olive oil

Method

1.

Preheat oven to 200°C. Pat chicken dry with paper towel, then brush with oil and season. Place skin-side up on a baking paper-lined baking tray. Roast for 50 minutes or until golden and cooked through.
2.

Meanwhile, for the skhug, crush caraway seeds using a mortar and pestle. Place in a food processor with remaining ingredients, then season and whiz to a rough paste.
3.

Cut the roasted chicken into pieces and serve with skhug and micro coriander.