Roast Moroccan Chicken with Chickpea Chips, Eggplant Pickle and Parsley Salad

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Australian Gourmet Traveller recipe for roast Moroccan chicken with chickpea chips, eggplant pickle and parsley salad by Circa, the Prince in Melbourne.

What you will need

2 tbsp coriander seeds

1½ tbsp cumin seeds

1½ tbsp white peppercorns

2 tsp mustard seeds

2 tsp ground turmeric

2 tbsp ground ginger

35 gm (¼ cup) plain flour

400 ml buttermilk

1 chicken (2 kg), jointed

To serve: sheep’s milk yoghurt mixed with tahini, lemon juice and honey

  Eggplant pickle 3 eggplant, diced into 2cm pieces

100 ml vegetable oil

4 garlic cloves, finely chopped

15 gm (2½ cm piece) ginger, finely chopped

1 long red chilli, deseeded, finely chopped

1 tsp each ground coriander, ground turmeric, ground cumin and mustard seeds

200 ml white wine vinegar

75 gm brown sugar

  Chickpea chips 225 ml milk

1 tbsp olive oil

10 gm butter

170 gm chickpea flour

For dusting: fine polenta

For shallow frying: vegetable oil

  Parsley salad 30 gm pine nuts

1 cup (loosely packed) flat-leaf parsley

1½ tbsp currants, soaked in 2 tbsp orange juice

1 tbsp extra-virgin olive oil

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