Name: Spiced chicken roasted with eggplant
Cook time: 105 min
Total time: 105 min
Yield: 6
Ingredients: 1 1/2 teaspoon coriander seeds; 3/4 teaspoon cumin seeds; 1 teaspoon black peppercorns; 1 1/2 teaspoon sea salt flakes; 3/4 teaspoon chilli powder; 1/2 teaspoon ground cinnamon; 1 tablespoon plain flour; 1 tablespoon olive oil; 2 kilogram whole chicken; 1 medium lemon, halved; 1 cup (250ml) chicken stock; 2 large ggplants (1kg), halved, scored deeply; 1/3 cup fresh flat-leaf parsley, coarsely chopped

Ingredients

1 1/2 teaspoon coriander seeds

3/4 teaspoon cumin seeds

1 teaspoon black peppercorns

1 1/2 teaspoon sea salt flakes

3/4 teaspoon chilli powder

1/2 teaspoon ground cinnamon

1 tablespoon plain flour

1 tablespoon olive oil

2 kilogram whole chicken

1 medium lemon, halved

1 cup (250ml) chicken stock

2 large ggplants (1kg), halved, scored deeply

1/3 cup fresh flat-leaf parsley, coarsely chopped

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Using a mortar and pestle or small spice mill, crush coriander, cumin, peppercorns and salt until finely ground. Transfer to small bowl, add chilli powder, cinnamon, flour and oil. Rub spice mixture evenly all over chicken.

3.Squeeze lemon and reserve 1 tablespoon of the juice. Stuff the lemon halves into the cavity of the chicken. Tie legs of chicken together, tuck wings under the body. Place chicken on large oiled wire rack in baking dish. Add stock to dish, cover tightly with foil. Roast 20 minutes.

4.Add eggplant to same baking dish, roast, uncovered, further 1 hour.

5.Transfer chicken to serving dish, cover to keep warm. Carefully scoop eggplant flesh into medium bowl, stir in parsley and reserved lemon juice until combined.

6.Serve chicken with warm eggplant mixture and extra lemon, if desired.

Women's Weekly Food

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