Spiced Whole Chicken Roast
Ingredients
- 2 kg whole chicken
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cardamom
- 1 tablespoon curry powder
- 1 teaspoon cinnamon
- 1/2 teaspoon chili pepper
- 6 cloves crushed garlic
- 1 tablespoon crushed ginger
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 2 large onions, unpeeled, quartered
- 10 cloves garlic, unpeeled
- 3 cinnamon sticks
- 1 cup chicken broth
Preparation
Set the oven rack in the middle and preheat the oven to 200°C.
Prepare a baking sheet with a wire rack or use a high-rimmed pan with a rack.
Dry the chicken thoroughly inside and out with paper towels.
In a small skillet, toast the cumin, black pepper, coriander, and cardamom over medium heat for 45 seconds.
Mix the toasted spices with curry powder, cinnamon, and chili pepper in a small bowl.
In another small bowl, combine the crushed garlic, crushed ginger, olive oil, and salt.
Rub the garlic-ginger mixture all over the chicken, massaging it in well, then sprinkle the spice mixture over it.
Stuff the cavity of the chicken with the quartered onions, unpeeled garlic cloves, and cinnamon sticks, then tie the legs with cotton string.
Place the chicken on the rack in the baking sheet and bake for 30 minutes. Remove from the oven, brush with chicken broth, and return to the oven for another 30 minutes or until fully cooked.
