Spiced chicken (or chicken roast) is one of the most popular dishes all over Kerala. Chicken roasted with a marinade of spices and sautéd with roasted onions is one of the best dishes that goes along with rice or flatbread. This version of mine is a blend of spices along with a compound butter to bring out a better flavor. Hope you enjoy it.
Spiced chicken with broccoli
- 2 chicken leg quarters with skin
- 2 tablespoons butter, soft
- 2 cloves garlic minced
- 1/4 cup dill or cilantro chopped fine
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon coriander powder
- 1/2 tablespoon cumin powder
- 1 tablespoon paprika or chili powder
- 1/2 teaspoon fennel powder
- 1 teaspoon onion powder or 1/2 a shallot
- 2 tablespoons olive oil
- 2 cups broccoli florets
- 6 cups of water
- 1 tablespoon salt
- Clean 2 chicken leg quarters thoroughly, including under the skin. Set aside.
- Make a compound butter by mixing soft butter, dill or cilantro, salt and black pepper in a small bowl well.
- Pull the skin apart and use your fingers to place a chunk of the compound butter underneath the skin. Place the skin down, hold with one hand and spread the butter by pushing the butter all over with the other hand. The butter gets spread all over on the chicken underneath the skin.
- Next prepare the rub that goes on top of the skin. In a bowl mix the remaining spices and olive oil. (If using a shallot, pound the shallot in a mortar with the pestle and make sure its ground well to a smooth paste.) Mix well and rub this on top of the skin all over the chicken. Marinate it for a 1/2 hour in the fridge.
- Preheat the oven to 375 degrees Fahrenheit while chicken is marinating.
- Place the chicken on a baking sheet. Bake for 50 to 60 minutes.
- Boil water in a deep pan. Once boiling add in salt and broccoli florets for 3 to 4 minutes so that they turn bright green. Serve the broccoli and chicken with a side salad.
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