Chicken Pickle Roast

Another recipe from my Wembley cousin, she took one of our old recipes and made it into a new innovative roast.

Ingredients

  • 1 whole large roasting chicken or cut into 8 pieces
  • 1 small stock cube
  • 2 tsp salt
  • 2 tsp ground black pepper
  • 4 tbs oil
  • 4 tbs achaar masala mix (can be bought from any Indian spice shop) or make your own mix
  • (2 tbs fennel, 2 tbs nigela, 2 tbs fenugreek – coarsely grind together)
  • SWITCH ON OVEN TO MEDIUM HEAT GM5/6

Method

  1. Wash and drain chicken and place in a deep bowl.
  2. Mix all other ingredients, apply to chicken and marinate for 4 hours or overnight.
  3. Place chicken in roasting tray, cover tightly with foil and cook for 1 hour, check if chicken juices run clear, if not return to cook for a further 15mins or until cooked.
  4. Remove foil, brown under a hot grill.
  5. Serve with roast potatoes, cooked sweetcorn and French bread

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About Me

I am Sabiha Khokhar, born in Kenya now living in London – a busy working mother, wife, published author and passionate cook. Despite having many interests in life, my greatest joy is FOOD!

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