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FoodFrom Beder’s Kitchen: Arabic Spiced Roast Chicken recipe

This recipe from the new charity cookbook project From Beder’s Kitchen, which aims to raise awareness about mental health and suicide globally is a fuss-free and simple one-pot meal from chef Zahra Abdalla. “You could even prep and refrigerate everything the night before, so that it’s ready for the oven an hour before dinner needs to be served,” writes the chef. Preparation time: 15 minutes | Cooking time: 1 hour 15 minutes | Serves 3-4 1...
livehealthymag.com livehealthymag.comDecember 8, 20204 min
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From Beder's KitchenImage courtesy From Beder's Kitchen

This recipe from the new charity cookbook project From Beder’s Kitchen, which aims to raise awareness about mental health and suicide globally is a fuss-free and simple one-pot meal from chef Zahra Abdalla. “You could even prep and refrigerate everything the night before, so that it’s ready for the oven an hour before dinner needs to be served,” writes the chef.

Preparation time: 15 minutes | Cooking time: 1 hour 15 minutes | Serves 3-4

1 large whole chicken (approx. 1.2kg)

4 red onions, quartered

4 carrots, cut into chunks

4 potatoes, cut into chunks

2 bulbs of garlic

For the marinade

3 tbsp olive oil

1 tsp salt

½ tsp ground black pepper

2 tbsp tomato paste

1 tsp minced ginger

1 tsp minced garlic

1 tsp ground cinnamon

¼ tsp ground cardamom

1 lemon, juiced

Preheat the oven to 250°C fan.

For the marinade

Mix the olive oil, salt, black pepper, tomato paste, ginger, garlic, cinnamon, cardamom and lemon juice together in a small bowl.

For the chicken

Thoroughly wash the chicken and pat dry, then lightly season with salt. 

Place the onions, carrots, potatoes and whole garlic bulbs into a large Dutch oven (or a large ovenproof cooking pot) with the chicken, then generously coat the chicken and vegetables with the marinade.

Cover the pot with a lid, place in the preheated oven and roast the chicken and vegetables for 15 minutes. 

Reduce the oven temperature to 170°c fan and leave to cook for an additional 60 minutes. In the final 15 minutes, remove the lid and allow the chicken to brown.

Serve with a fresh green salad.

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