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Roasted spiced chicken with cauliflower and fennel cream

Katrina Meynink
Katrina Meynink

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Spice up your regular roast chicken.
Spice up your regular roast chicken.Katrina Meynink

Take your Sunday dinner or midweek roast chook to the next level.

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Ingredients

  • 1 organic chicken, cut into eight pieces (ask your butcher to do this for you)

  • butter for under the skin

  • salt to season

Cauliflower and fennel cream

  • 1kg cauliflower, broken into florets

  • 2 baby fennel bulbs, thinly sliced

  • 2 small onions, thinly sliced

  • 6 garlic cloves

  • 300ml milk

  • 300ml cream

Marinade

  • 150ml Greek-style yoghurt

  • ½ onion, finely chopped

  • 3 garlic cloves, crushed

  • 15g (3cm piece) ginger, peeled and finely chopped

  • ½ tsp each ras el hanout, black lime powder*, sumac, onion powder, cayenne pepper

  • 60ml (¼ cup) olive oil

  • (*if black lime powder is unavailable, add an extra ½ teaspoon sumac)

Method

  1. Step 1

    For the spiced yoghurt marinade, process ingredients (except oil) in a food processor until a paste forms, then stir in the oil.

  2. Step 2

    Delicately lift the skin of the chicken pieces, being careful not to tear, and push small pieces of butter between the skin and meat. Place chicken in a non-reactive container, rub all over with marinade and refrigerate overnight for flavours to develop. 

  3. Step 3

    For the cauliflower and fennel cream, combine all ingredients in a large saucepan, bring to a simmer and cook until cauliflower and fennel are tender (12 to 15 minutes). Using a hand-held blender or food processor, blend mixture until smooth and season to taste. Set aside.

  4. Step 4

    Preheat oven to 200C. Heat a large cast-iron oven-proof frying pan over high heat, add 2 tablespoons oil, then season chicken to taste and cook skin-side down until golden (3 to 4 minutes). Turn, then transfer to oven and roast until cooked through. 

  5. Step 5

    To serve, smear cauliflower and fennel cream on the base of each plate. Place over chicken pieces on top and squeeze over lemon juice.

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Katrina MeyninkKatrina Meynink is a cookbook author and Good Food recipe columnist.

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Original URL: https://www.theage.com.au/goodfood/recipes/roasted-spiced-chicken-with-cauliflower-and-fennel-cream-20180420-h0z0ro.html