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


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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