Our favourite lazy dinner of the moment is Kentucky Roast Chicken sandwiches (so called as the spices are an attempt to mimic the KFC ones). Simply rub a whole chicken with a very well salted spice mix (I used smoked paprika, onion powder, cumin, oregano, pepper and garlic powder but you might want to experiment with your own mixture or try one of these) and roast until the skin is golden brown and crisp. Whilst the chicken is still hot, tear off pieces of the meat and skin and pop into a crusty baguette along with some mayonnaise and leafy salad.
I love chicken with the skin on, all crispy and juicy and tender. Love it. Don’t love the extra calories though and that’s why I do love the following recipe.
Based on a Madjur Jaffrey recipe, these chicken legs and thighs are thickly coated in a spiced onion mixture and roasted until crispy. The onions taste divine, form a wonderful crust and keep the chicken inside lovely and tender.
Spiced Onion Crusted Chicken(Based on a recipe from The Essential Madhur Jaffrey)
8 chicken pieces (legs and thighs), skin cut off
2 medium onions, chopped very roughly
3 garlic cloves
1 tblspn chopped ginger
1/4 tspn chilli powder
1 tblspn cumin powder
1 tblspn coriander powder
1/2 tspn turmeric
1 tspn salt
Pinch of pepper
3 tblspn vinegar (white or wine or cider – not malt or balsalmic)
Big glug of olive oil
- For the best results this need to marinate overnight. In a food processor, whizz together the onion, spices, seasoning, vinegar and oil. Pour all over the skinned chicken pieces and cover. Leave in the fridge overnight.
- Preheat oven to 200 oC (maybe a bit more if non-fan oven). Place the chicken pieces on a tray well spaced out and spoon any extra marinade over the top. They should look like this:
- Roast for 40 mins, until onion mariande is golden and crisp.
- Let cool for 10 mins before eating.