Monday, May 26, 2014

Rosemary chicken roast with caramelised onions garlic and chillies

Here is the recipe for succulent rosemary chicken roast with caramelized onions, garlic and chilies.  It's moist and juicy, you will love it.


Chicken 1.2 kg
4 tsp sweet chilli sauce
2 tsp soya sauce
1/ 2 lemon juice
2 flakes garlic
1/2 tsp black pepper powder
3 finely chopped green chillies
1 tsp dry rosemary herb

Wash the chicken and drain the water for 10 to 15 minutes. Marinate the chicken with all the above ingredients  and  leave it in the fridge overnight. 

Next day remove from the fridge and leave it out for 30 minutes.

Take a deep pan with 2 to 3 tbsp oil. Once the oil is extremely hot add the chicken slowly. The skin will be browned  turn it over and brown the other side on high flame. Now reduce the flame. Add all the leftover  marinade along with another  5/6 tbsp water . sprinkle  1/4th  tsp salt. Add 3 thickly sliced onions, 4 slit green chillies and 1 whole pod of garlic.  separate the garlic flakes but  leave the garlic skin on.

Cover the pan. On very slow flame cook the chicken for 45 minutes until the chicken is cooked and all the water  is absorbed by the onion garlic and its gets golden caramelized colour. 

Serve the chicken with fried potato wedges or creamy mashed potatoes and salad of your choice. A light yummy meal. 
I sliced 2 big potatoes sprinkled it with little salt and shallow

pan fried it in little oil. Turned it over once browned.  Sprinkled some cracked black pepper and browned the other side. Voila the succulent chicken roast is ready to be served with fried potato slices. Yummmmm...