Arabic Spiced Roasted Chicken with Garlic Sauce
Ingredients
- 1.5 kg chicken
- 2 large chopped onions
- 4 cloves mashed garlic
- 1 tablespoon chopped ginger
- 2 bay leaves
- 1 cinnamon stick
- 10 cardamom pods
- 2 teaspoons salt
Garlic sauce
- 2 large egg whites
- 2 cloves mashed garlic
- 1/4 teaspoon salt
- 1 teaspoon vinegar
- 3/4 cup corn oil
For serving
- bread
- pickles
Preparation
In a deep pot with a thick base, place the onion. Place the pot on medium heat. Using a wooden spoon, stir the onion for several minutes until it becomes golden. Add the garlic and ginger. Stir the onion until the aroma of garlic and ginger rises. Add a teaspoon of oil and continue stirring for a few seconds.
Place the chicken over the onion in the pot and cover. Let the chicken sit for 10 minutes. Flip the chicken to the other side. Cover and let it sit for another 10 minutes. Add bay leaves, cinnamon, cardamom, and salt. Cover the chicken with water. Cover the pot and let the chicken cook for 30 minutes.
For the garlic sauce: In a blender jug, place the egg whites, garlic, and salt. Blend on medium speed until a smooth white mixture forms. With the blender still running on medium speed, add the oil slowly in a thin stream through the feeding hole until all the oil is used and the sauce thickens.
Position the rack in the center of the oven. Preheat the oven to 180°C.
Transfer the chicken to a baking dish. Place in the oven for 10 to 15 minutes until browned and golden.
Serve the roasted chicken with the garlic sauce, Arabic bread, and pickles.
