Perfect match: aged whites with spicy chicken

AT A GLANCE

  • Serves 6 people

  • 1 chicken (about 1.8kg)
  • To serve: steamed rice, thinly sliced long green chillies and shallow-fried fresh curry leaves (optional)
  •  
  • Spiced yoghurt marinade
  • 150 ml Greek-style yoghurt
  • ½ onion, finely chopped
  • 3 garlic cloves, chopped
  • 15 gm (3cm piece) ginger, finely chopped
  • ½ tsp each ground turmeric, ground chilli and ground cayenne pepper
  • ¼ tsp garam masala
  • 60 ml (¼ cup) olive oil
  •  
  • Potato and ginger stuffing
  • 200 gm Dutch cream potatoes
  • 85 gm frozen peas, defrosted
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 long green chilli, finely chopped
  • 5 gm (1cm piece) ginger, finely chopped
  • ½ cup (loosely packed) coriander, coarsely chopped
  •  
  • Mint chutney
  • 1½ cups (loosely packed) mint leaves
  • ½ tbsp tamarind concentrate mixed with 40ml water, strained
  • 2 tbsp finely chopped Spanish onion
  • 1 garlic clove, finely chopped
  • 5 gm (1cm piece) ginger, finely chopped
  • 1 long green chilli, thinly sliced
  • ½ tsp caster sugar
01   For spiced yoghurt marinade, process ingredients (except oil) in a food processor until a paste forms, then stir in oil.
02   Place chicken in a non-reactive container, rub all over with marinade and refrigerate overnight for flavours to develop.
03   For potato and ginger stuffing, place potato and enough cold salted water to just cover in a saucepan over medium-high heat and boil until tender (15-18 minutes). Drain well, set aside to cool, coarsely chop and set aside. Blanch peas until bright green (30 seconds), refresh and set aside. Heat oil in a frying pan, add onion and stir occasionally until translucent (5-6 minutes). Add chilli and fry until fragrant (1 minute). Add potato and cook until golden (7-10 minutes). Add ginger, season to taste, set aside to cool, then stir in peas and coriander.
04   Preheat oven to 220C. Stuff potato and ginger stuffing into chicken cavity, truss legs and roast until just golden (20 minutes). Cover with foil, reduce heat to 160C and roast until almost cooked through (30 minutes). Remove foil, cook until golden and cooked through (20 minutes), then set aside to rest (15 minutes).
05   For mint chutney, process ingredients in a food processor and season to taste.
06   Scatter rice with chilli and curry leaves and serve with chicken and mint chutney.

Note You'll need to begin this recipe a day ahead to marinate the chicken.

Topics:

YOGHURT, CHICKEN, AUTUMN, POTATO, ROAST, DRINK SUGGESTION, MAIN, MINT, INDIAN

Recipe:

ALICE STOREY

Photography:

VANESSA LEVIS

Styling:

LUCY WEIGHT AND ALICE STOREY

FEATURED IN

Apr 2013

Apr 2013

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