Kabab-e-murgh

Kabab-e-murgh

Roast chicken

By
From
The Complete Middle Eastern Cookbook
Serves
5-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 chicken, (about 1.5 kg)
1-2 garlic cloves, crushed
salt and freshly ground black pepper, to season
125ml melted ghee or vegetable oil
1 onion, finely chopped
250g tomatoes, peeled and chopped

For serving

Quantity Ingredient
2 Lawash
3 hard-boiled eggs, peeled and sliced
coriander leaves

Method

  1. Preheat the oven to 190°C.
  2. Check the cavity of the chicken and clean further if necessary. Wipe the chicken inside and out with paper towels.
  3. Season the cavity with salt and pepper. Rub crushed garlic and more salt and pepper over the skin. Truss if desired.
  4. Brush the chicken all over with some of the ghee or oil and place in a roasting tin. Roast for 1½ hours, basting occasionally with more ghee. Turn to brown evenly.
  5. Meanwhile, gently fry the onion in 1 tablespoon of the ghee until soft, add the tomatoes and season to taste. Simmer, uncovered, for 15 minutes, then pass the mixture through a sieve or food mill.
  6. Combine the tomato mixture with the last of the ghee and frequently brush it over the chicken during the last 30–45 minutes of roasting.
  7. To serve, cut a lawash into pieces, place around the edge of a platter and place the chicken in the middle. Garnish with the egg slices and the coriander leaves and top with a second lawash. Carve or joint the chicken at the table.

Note

  • If you have a rotisserie, place the chicken on the spit and cook, basting with the ghee, then later with the tomato sauce mixture.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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