Roasted Paprika Chicken

Recipe sourced: Puan Sri Betty Yew

Ingredients for seasoning:

4 red chilies, seeded

1 tsp chili powder

1 tbsp paprika powder

1 tsp turmeric powder

1 tsp cumin powder

1 onion, diced

4 cloves garlic

1/2 tbsp lemon juice

30g coriander stems and leaves, chopped

3 tbsp olive oil

11/4 kg kampong chicken, cleaned weight

1 tsp salt

Gravy ingredients:-

Pan drippings

3/4 cup fresh chicken stock

1 tsp light soy sauce

1/2 tsp salt or to taste

2 tbsp chicken stock mixed with 1 tsp potato flour

Method:-

Place seasoning ingredients in a small electric blender and blend into a puree.

Rub the inside of the chicken with 1 tsp salt and smear the inside and outside of the chicken with pureed spices.  Set aside for 6 hours.

Preheat oven to 190C.

Place a fitting wire rack on a roasting tray and place seasoned chicken on the rack.

Roast chicken for 1 hour - 1 hour 10 minutes, turning chicken over once halfway through roasting.

Brush a couple of times with oil from the pan to keep chicken moist.

Test the thickest part of the thigh with a skewer to check for doneness.

Remove chicken onto a serving dish and let it rest at least 30 minutes before carving.

To prepare gravy:

Pour pan drippings scraping the brown bits avoiding the charred bits, if any, into a small saucepan.

Stir in 3/4 cup fresh chicken stock, light soy sauce and salt and bring to the boil.

Strain into a bowl and return to pan.

Thicken with potato flour mixture.  Pour into a gravy boat and serve with chicken and roasted potatoes, is using.