Roasted Chicken with Garlic Saffron Rice and Mango Salsa
Updated: Jul 8, 2020
The moment I took out my phone to write this blog, my 4 year old son started nagging me to play games on the phone. We never gave access to mobile phones to him until he was 4 years old. We learnt from our mistake from the first kid as we gave him the phone during his early age and he turned out too dependent on phones to eat and doesn't even look outside when we were travelling by car. Eyes always on the phone.
But then, its the year 2020. Kids should learn to embrace technology. We cant deny that rights to them but we sure can limit the time though. The 4 year old actually learnt most of the things by himself with minimal supervision and the worst part that he guessed the password of the phone correctly.
Sometimes, when we are busy we tend to let them use the phone but after that he's like zombie every time I allow him to use it. He will use till the battery dies. Arghhhh.... But then how far we can control them ? Point to ponder.
Come let's dive into today's recipe. I call this as fusion roasted chicken as I had used Italian herbs as well as Indian spices. A nice collaboration you can say. We Indians can't tolerate food without spices. That's natural I guess. My elder son who's a picky eater, always demand spicy sambal and curry. He doesn't like soups. That's why I tried to combine everything. This recipe is divided into 3 parts. I understand its quite a hassle to prepare so many things, but at the end the taste is awesome. Believe me.
I tried two method to cook the chicken which is using the conventional oven and the air fryer as well. The only difference is the skin looks dry when using the air fryer compared to the oven.So if you wanna save time go for air fryer. Cook 20 min each side. Brush with the oil dripping. You won't regret it.
Why did I combine with Saffron Rice? There's no specific answer for this. When I wanted to have roasted chicken, I thought of having it with some rice. I was looking for something light . So the idea of Saffron rice hit me. Then I improvised the recipe by adding the garlic and oil drippings from the roasted chicken.
I wanted more. How greedy of me! ha ha ha. I wanted to combine with something sweet and tangy. I remembered there was 3 mangoes was waiting to be eaten in the fridge.Previously, I used do this with pineapple. This time I just replaced with ripe mango. That was definitely a superb combination.
Give it a try and let us know in the comment section!
Part 1 :
1/4 cup melted butter
1 lemon zested and squeezed to extract juice
4 tbsp olive oil
Rub chicken with salt and leave it 10 min. Discard drips from the chicken. Now rub with black pepper. Mix together melted butter, olive oil and lemon zest and juice. Then Pour over the chicken and rub over in and out.
4 tbsp butter at room temperature
6 cloves garlic minced
Fresh herbs ( rosemary, thyme, oregano, dill )
- if not available, replace with 2 tbsp. Dried Italian Herb mix )
2 tbsp fresh parsley minced
1-2 tbsp chili flakes
Mix together and rub over the chicken. Cut half 1 head of garlic and lemon. Stuff garlic and half lemon inside the cavity and tie both the legs.
Marinate overnight or 6 to 7 hours min.
2 tsp chili powder
1 tsp coriander powder
1 tsp Garam Masala
1 tsp crushed Jeera seeds
Mix together and coat over the marinated chicken. Set is aside for 30 minutes.
Now roast the chicken in the oven for 90 min or till the chicken nicely cooked. Flip and brush the chicken with the drippings every 20 min.
Saffron Garlic Rice
2 cups Basmathi rice soaked for 30 min
A pinch of Saffron soaked in 1 tbsp hot water.
Garlic from the roasted chicken use about 4 Cloves minced.
1 tbsp butter.
Heat oil. Add butter, quickly add the chopped garlic.
Give a quick stir for few min.
Add in 3 cups of water. Let the water comes to boiling.
Add soaked rice and a pinch of salt.
Keep the lid closed and Cook till done.