Roasted Chicken with Tumeric Basmati Rice

Once a week I try to prepare a dish that I have not made before, or at least add something new to an old favourite.  Yesterday I decided to BBQ some chicken, but because I was out all day it was too late to try and light the coals. Instead I decided to roast it instead.  This is nothing new in our house so instead of the usual salad we would have had, I made some savoury tumeric basmati rice.

      YUMMMMMM...............

Chicken Marinade

1/2 Chicken or whole Chicken Spatchcocked
1/2 Teaspoon of Cumin
1/2 Teaspoon Black Pepper
1 Sea Teaspoon Salt
1/2 Teaspoon Paprika
2-3 Sprigs of Lemon Time
1 Finely Chopped Chilli
1 Spring Onion (chopped roughly)
(you can add more or less of any of the above, it's all down to your own taste)

1/4 Cup of basmati rice per person & Tumeric to taste or preference (1/2 Teaspoon)


Add all the Ingredients to a bowl with the chicken pieces and let marinate in the fridge for at least 1 hour. (This will ensure that the flavours really get into the meat, overnight is even better)

Put it in an ovenproof pan and cover with foil (you do not need any liquid), it should take about 40 minutes on a medium heat (about gas mark 3). You don't want it too cook to quickly, baste it half way through and just before you think it's done take the foil off and turn the grill on to crisp up the skin.

The rice is very simple.  In a pot add about a tablespoon of oil, once this has heated add the tumeric and the rice.  You just want to stir it until the tumeric has coated all the rice. Add the water a good pinch of salt. You can substitute the water with stock, but make sure to taste before adding any salt.
Bring up to a boil then turn the heat down to min, put the cover on and let cook for about 10 minutes. (Keep you eye on or it will burn)