I made this last night and served it with an Israeli Couscous Pilaf that I put some pureed spinach in, along with some roasted tomatoes. It was quite good.
* Exported from MasterCook *
Curried Roasted Chicken
Recipe By : adapted from Recipes for an Arabian Night
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Poultry
Amount Measure Ingredient -- Preparation Method
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1 3 lb roasting chicken -- cleaned & wiped dry
salt
1/2 cup unsalted butter -- melted
juice of 1 lemon
3 sprigs fresh thyme
1 ts curry powder
1/4 ts cayenne pepper
1/2 ts ground cinnamon
1/4 ts ground nutmeg
salt and pepper
Preheat oven to 450 degrees F. Sprinkle the outside and the chickens cavity with salt. Place the thyme sprigs inside the chicken's cavity. In a small bowl, combine the spices. Mix in half the melted butter and make a smooth paste. Rub the paste all over the chicken, drizzle a bit inside the cavity too.
Place the remaining butter in the bottom of a roasting pan. Brush it around. Put the chicken in the roasting pan. Place in the oven. Roast for 10 minutes, lower the temperature to 350 degrees F and cook for another 50 minutes. During cooking, baste occasionally with pan juices.
Let sit for 10 minutes before carving.
Serve with rice pilaf and a veg.
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NOTES : Original recipe calls for dried thyme in with the other seasonings. I just put some thyme sprigs in the cavity. If you wish, put 1 tsp dried thyme in with the seasonings.
Also, in the original recipe you heat the pan, with the butter in it, for a few minutes, then remove it, put the chicken in and then cook for the remaining time.
RisaG
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