bohemianwanderer – This black chicken recipe is rich with bold spices, deep flavors, and a smoky finish. The dish begins with a powerful black spice mix made by roasting and grinding whole spices such as cumin, fennel, mustard, and cardamom. These are toasted until they turn almost black, releasing a nutty, smoky aroma that defines the character of the dish. Once cooled, chilli powder is stirred in to bring heat and balance.
Read More : Steam Survey: AMD CPU Share Tops 40% for First Time
Start by spatchcocking a whole chicken to help it cook evenly and absorb more flavor. Create a marinade by mixing four tablespoons of the black spice mix with fresh curry leaves, peeled garlic cloves, cider vinegar, salt, and red onion wedges. Coat the chicken generously with this mixture, working it into all the crevices and under the skin. Cover the bird and refrigerate it for at least two hours, or ideally overnight, to let the flavors penetrate deeply.
Bring the marinated chicken to room temperature before cooking. Lightly bash the lemongrass stalks to release their essential oils. For barbecuing, place the chicken skin side down over medium-heat coals, lay the lemongrass on top, and cover it with foil. Grill for 20 minutes, then remove the foil and cook for another 20 minutes to crisp the skin. To roast instead, set the oven to 200°C (or 180°C fan), place the lemongrass on top of the bird, and cook for about 40 minutes. The chicken is done when its juices run clear or its internal temperature reaches 70°C. Let it rest for ten minutes before carving and serving.
A Fresh Tempered Parsley Dressing Completes the Dish
While the chicken rests, prepare a fresh and aromatic tempered oil. Heat coconut oil (or a neutral cooking oil) in a small pan. Add mustard seeds and let them pop slightly. Reduce the heat, then add cumin and fennel seeds. Cook the spices for under a minute until they release a deep aroma. Remove the pan from the heat, stir in the curry leaves, and let the oil cool to a warm temperature.
To finish the temper, add finely chopped parsley, diced shallots, minced garlic, and a splash of cider vinegar to the warm spiced oil. Season to taste with salt. This vibrant dressing offers a contrast to the smoky richness of the chicken, bringing freshness and brightness to the dish.
Read More : Halloumi Fritters with Courgette and Chickpeas Recipe
Once the chicken is carved, it is arranged on a serving platter and dressed with spoonfuls of the tempered parsley mixture. The final result is a balance of charred spice, fragrant herbs, and juicy meat. The dish reflects traditional spice techniques with a modern presentation, perfect for weekend gatherings or special dinners. This recipe rewards careful preparation and honors bold, earthy flavors. It’s a standout dish that celebrates spice as the star.
