Spicy, Tangy and Crispy Roasted Chicken

The last two weeks were super busy what with Easter, my little one's school annual day and my falling ill right after my little one fell ill. I actually had a very special recipe to share with you for Easter. I had failed to share it for Christmas 2014 (when it was actually made) or New Year 2015. I guess I just may share it before the next festive occasion. I also have a huge number of recipe creations archived and waiting to be shared with you. And yes my #vegetarian friends, I still have the whole heaps of recipes as promised to share with you that I tried over the 50 days of #Lent.  I thought of sharing this one first after the #Lent break. Trust you all have had a wonderful Easter celebration. School's out now so I hope I do get as much time with the blog as I had imagined!

I have no idea how time flies but it sure does! This recipe is inspired from one of my Mum's recipes of Crispy chicken (I will share the original recipe soon *fingers crossed*). I had started preparing the chicken quite late so you see there was a pinching into the chicken from the little one who could not resist to wait till I finished clicking pictures. Your home does get quite aromatic from this roast. 

To make this simple roast, 

You need:

• 1 kg full chicken, skin-on (cleaned well)
• 1/2 cup of plain yoghurt (curds)
• 1 tbsp smoked Paprika powder
• 1 tbsp of Cheddar Cheese powder
• 1 tbsp of Garlic powder
• 1 tbsp of Ginger powder
• Salt to taste
• 1 tomato, chopped and ground to a pulp
• 1 tbsp dried parsley
• Breadcrumbs
• 1 cup of wheat flour
• Oil for greasing

The Make:

Preparation Time: 10 minutes | Cooking Time: Up to 1 hour, 15 minutes| Serves 3-4 adults

Although I made a full roasted chicken, you could choose to cut the chicken in to large or medium pieces thereby reducing the cook time to 45 minutes to 1 hour.

1. Leave the cleaned chicken in a colander to drain off any excess water. Then pat dry with a kitchen towel.

2. Add all the ingredients except the breadcrumbs in a large, wide bowl (large enough to hold the whole chicken) and whisk to a batter.

3. Next carefully, bathe the chicken in the batter. Make sure to cover all the crevices of the chicken and the inner cavity as well. 

4. On a large walled plate, scatter the breadcrumbs. Next pick the battered chicken carefully, holding it over the bowl to allow any excess to drip back to the bowl. 

5. Carefully roll the chicken onto the breadcrumbs covering every crevice. You can also stuff the cavity with some aromatics such as lemon wedges or rosemary.

6. Preheat the oven to 180°C. Place the chicken onto a lightly greased baking tray (or a greased aluminium foil paper, although I prefer the former) and roast for 1 hour. Check intermittently through the oven window to ensure that there is no burning. This works well in case of an oven that lights both on the top and bottom. If not you may need to turn the chicken, breast side down after 30 minutes of roasting.

7. Serve hot with your favourite bread rolls, salad and in my case Hummus.
*Note: For kids, you may want to reduce the smoked paprika to 1/2 tbsp (although smoked paprika is not as spicy)

Hummus (Chick Peas dip)

I made Hummus from scratch after I got homesick one day. Well I decided to cook an Arabic meal. Have yet to try Arabic kebabs but I went for the roast chicken as option. This is the first part in my rustic Arabic meal. Anup's cousin and family were visiting Hyderabad so I thought what best than to serve them something from my hometown. For those of you who do not know me, no I am not Arab - very much Indian but I was born, raised and spent a good chunk of my years in Dubai, UAE. I miss home a lot...you cannot imagine! But before I get down and feel blue again (not that this weather is helping either), let me get this recipe across to you :)

Hummus is a very healthy dip unlike most of your dressings and dips you get out of a jar. If used with the right amount of EVOO, it should prove to be healthy. It is rather simple to make as well.

You need:

• 2 cups of dry chick peas (cleaned and soaked overnight with a pinch of soda bicarbonate (optional) )
• 1/2 cup of sesame seed paste (Tahini)
• 3-4 medium sized garlic cloves, crushed to a paste
• 1/4 cup lemon juice
• Salt and paprika/smoked paprika powder to taste
• 2-3 tbsp of EVOO (Extra virgin olive oil) or Olive oil
• 4 cups of drinking water
• 1-2 tbsp Parsley leaves, chopped finely (optional)
• Chopped olives - for garnishing (optional)

The Make

Preparation Time: Overnight + 10 minutes | Cooking Time: 15 minutes | Serves 4 adults

1. Drain the chickpeas and rinse well. Cook the chickpeas in water either in a covered pot or pressure cooker ( 2 whistles on high and 1 on low).
2. Drain most of the water used for cooking the chickpeas with a tad reserved for the grinding process to follow.
3. Reserve a few of the chickpeas for garnishing. Grind the chickpeas in either a food processor or blender until it forms a smooth paste (no lumps, else redo in batches).
4. Add the remaining ingredients and give it one last blend. Take all of the paste onto the serving plate.
5. Mix in the lemon juice and drizzle olive oil just before serving. If you add the lemon juice and olive oil prior the hummus will gain a bitter taste.

6. Garnish with chopped olives, parsley leaves (optional), reserved chick peas and a pinch of paprika.
7. Serve with warm pita bread / kuboos (Arabic flatbread) or manakish.

Hope you enjoy making and most importantly dipping into the hummus. For those of you that have not liked my Facebook page yet, I would like to inform you that G'Gina's Kitchenette has been nominated for the Indibloggers Awards 2013 in the food category:-). Please do visit the G'Gina's Kitchenette's Indibloggers Awards 2013 nomination page to vote by clicking on 'Recommend' and don't forget to leave a 'Comment' on what you like about G'Gina's Kitchenette and the recipe creations. G'Gina's Kitchenette is counting on your valuable vote and comments. This requires a facebook login by the way :-) Thanks whole heaps in advance.

Crispy Crunchy Bittergourd

Bitter gourd is not well received by my hubbykins unless it is dried and fried. This one was well-received though:)

Crispy Crunchy Bitter gourd

You need:

• 4-5 medium sized bitter gourd, cleaned and diced finely
• 4 tbsp of toasted sesame seeds
• 1 tbsp smoked paprika
• 1/2 cup of honey or crushed jaggery
• 1-2 small chili peppers/cayenne pepper, diced or dry red chili flakes (optional for an extra kick)
• 1 tsp salt
• 1 large onion, finely diced
• 2 tbsp olive oil

The Make:

Serves 4 adults | Cooking Time: 20 minutes| Preparation Time: 5-10 minutes

1. Heat the oil in a skillet and add the onion. Saute till translucent for about 2 minutes on medium heat.

Stir fry the bitter gourd and condiments 

2. Add the bitter gourd and stir fry for about 5 minutes.

Closeup of the bittergourd with other ingredients

3. Next add the sesame seeds, smoked paprika, chili peppers and salt. Cover and cook about 5 minutes.

Working the bittergourd and condiments

4. Lastly add the honey or jaggery and saute well. Cover and cook for another 5 minutes.

5. Uncover and allow to drain off any residual water content.
6. Serve your Crispy, Crunchy Bittergourd with spiced fried or plain rice.

Crispy Crunchy Bittergourd, served with Rice