Butterflied Chicken with Turmeric Rice & Tomato Salad – Candy Coated Culinista
Yield/Serving: 4-6
Prep Time: 30 min.
Cook Time: 65 min, if you multi task
Difficulty level is: Medium
From: At My Table
Ingredients
Butterflied Chicken
• 1 tbsp vegetable oil
• 2 tsp sesame oil
• 4 tsp white miso
• 1 tbsp soy sauce
• 2 tsp fish sauce
• 1 tbsp fresh ginger, finely grated
• 1 clove of garlic, peeled and minced
• 1 4 pound whole chicken butterflied
• 2 tsp sesame seeds
Turmeric Rice with Cardamom and Cumin
• 1 ¾ cups basmati rice
• 1 tsp sea salt or kosher salt
• ¼ tsp ground turmeric
• 4 cardamom pods, cracked
• 1 tsp cumin seeds
• 3 cups water from boiled kettle
Tomato and Horseradish Salad
• ¼ cup horseradish, finely grated
• 2 tbsp apple cider vinegar
• 3 tbsp olive oil
• Sea salt or kosher salt
• Sugar, a pinch
• 3 ½-4 cups cherry or grape tomatoes, halved
• 1 cup Italian parsley, roughly chopped
Assembly
Butterflied Chicken (start the day before)
1. Using a small bowl mix vegetable oil, sesame oil, miso, soy sauce, fish sauce, ginger and garlic.
2. Place butterflied chicken in a large resealable bag and pour mixture in and massage and coat the chicken.
3. Let marinate overnight in the fridge.
4. Take the bag out of the fridge an hour prior to baking and then pour all contents into a roasting pan breast side up and allow to get to room temperature.
5. Preheat oven to 400°F.
6. Cover chicken with aluminum foil and bake for 45 minutes.
7. Remove chicken from oven and baste with pan juices and drizzle with teaspoon of sesame oil and sprinkle with sesame seeds.
8. Place back in oven and continue to bake uncovered for 20 minutes, until the skin has browned and juices caramelized.
9. Cut and serve.
Turmeric Rice with Cardamom and Cumin
1. Using a heavy based pot pour in salt, turmeric, cardamom and cumin seeds and stir.
2. Over high heat, add boiling water and add rice and stir again.
3. Once pot has boiled, turn heat down to low and let simmer for 20 minutes.
4. Let rice stand for 20 to 40 minutes before serving.
Tomato and Horseradish Salad
1. Stir horseradish, vinegar together in a small bowl.
2. Add in olive oil, salt and sugar and whisk until just combined.
3. Cover and let stand for awhile.
4. In a large mixing bowl add in tomatoes and mix in dressing ensure everything is coated.
5. Let sit for 30 – 60 minutes.
6. Toss again and add parsley.
7. Serve.
Tips
• Make a quick gravy from pan juices. This wasn’t included in the recipe; but was an obvious option here.
• Serve a side of greens with tomatoes. (Spinach, green leaf lettuce, English cucumber, green peppers and parsley)
Please Enjoy
My thoughts
I’m not the biggest fan of Nigella even thought I own three of her books and one is even signed; but I still find it hard to gush about her recipes. It’s just not for me I guess. The chicken wasn’t anything to write home about and the rice is similar to the Chelo I made in November. The recipe was missing the part when it said to add the rice, so I added it when I know it belongs. My favourite recipe was the horseradish salad and that dressing was a game changer. I have had it with other salads all week since I made this. It will be in my rotation as I have always loved horseradish. The recipes are simple enough it just lacks something for me and I feel that with every recipe I have ever made of hers hmmm.
candy coated culinista 