Roast chicken / Maldivian style roast chicken by zesty.mv

Roast chicken / Maldivian style roast chicken / easy roast chicken / Roast chicken by zesty.Mv This is how I normally roast my chicken for Friday lunch. We normaIly eat this with plain rice and dhaal curry or with vegetable fried rice. I also like it with roti / Maldivian flat bread. I intend to try other varieties of roast chicken as well. So stay tuned. Ingredients: - 1200g whole chicken (backbone removed) - 1 onion (medium) - 5 garlic cloves - 8 dried red chillies - 2 pcs roasted coconut - 1/2 cup curry leaves (handful) - 2 tsp chilli powder (lonumirus havaadhu) - 1/4 tsp cumin powder - 1/2 tsp pepper powder - 1 1/2 tsp salt - 1/4 tsp tumeric powder - 1 tbsp cooking oil - 1/2 tbsp oyster sauce - 1/3 of a scotch bonnet chilli - 1 ginger slice - 6 nos. bilimbi - In a blender add all the ingredients listed above except the whole chicken. Grind it to a smooth paste. - Wrap foil around your baking tray and lightly apply oil on the foil. Set it aside. - Preheat your oven to 250'C. - Remove the skin, backbone of the chicken and clean the chicken nicely. Put slits on the chicken; 2 on the legs and. 3 on each side of the breast. - To get a more juicier chicken meat, you can roast the chicken skin on as well. - Thoroughly apply the grinded chilli paste mixture on both sides of the chicken and inside the slits. To enhance the flavour you can leave the marinated chicken for 30 - 45 minutes in the refrigerator. - Put the marinated chicken on the foiled oven tray. - On a preheated oven at 250'C bake the chicken for 45-60 minutes. - Enjoy!

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