Flattened Kashmiri Chicken With Warm Chilli Pumpkin & Lentil Salad

By sarah_carroll

Ingredients

• Flattened Kashmiri Chicken
• 1 free range Chicken
• Oil
• Salt
• Lemon
• Marinade
• 2 teaspoons cumin seeds
• 1 teaspoon coriander seed
• 6 cardamom pods
• 1/2 teaspoon Clove
• 1 Dessert Spoon fresh Ginger finely chopped
• 5 Cloves Garlic finely chopped
• 1 finely chopped Red chilli
• 1 knob fresh Turmeric
• 1 cup finely chopped Coriander
• Juice of one Lemon
• 1 dash vegetable oil
• 3 teaspoons sea salt
• Warm Chilli Pumpkin & Lentil Salad
• 800 g pumpkins cut roughly into one inch pieces
• 1 chopped Chilli
• 1 Clove Garlic chopped
• 2 teaspoons chopped Ginger
• 1 tablespoon Peanut Oil
• 1 cup Puy Lentil
• Bay leaf
• 1/2 cup fresh Coriander
• Dressing
• 1 small finely sliced Onion
• Juice of one Lemon
• dash of Olive Oil
• 1 teaspoon caster sugar
• Sea Salt & freshly ground black pepper
• Yoghurt Mix
• 1 cup Yoghurt
• 1 tablespoon Honey
• 1/2 cup almonds, roughly chopped

Details

Servings 4

Preparation

Step 1

Flattened Kashmiri Chicken
Cut chicken down the centre of the backbone, cavity to the neck and flatten out (breasts should be in the middle of the chook now).
Place some cling film over the top of the flattened chicken and using a meat mallet or a rolling pin, bang it until it becomes evenly flat.
Starting at the top end of the chicken, spoon the marinade under the skin and into the flesh, keeping the skin intact and pushing it right down into the legs.
Then spoon in under skin combined yoghurt mix.
Rub outside of chook with a little oil, salt and lemon.
Bake approx 1 1/2 hrs, first half hr on 200 deg. high then down to 150 deg.
Whilst cooking remove any juices from the pan and reserve to pour over dish at the end.
Cut chicken into 4 and serve with Pumpkin & lentil salad.
Marinade
Grind all dried spices in mortar & pestle and blitz all ingredients together in food processer to form a fine marinade.
Warm Chilli Pumpkin & Lentil Salad
Toss pumpkin in a bowl together with, chilli, garlic, ginger, peanut oil, salt & pepper.
And bake in oven, about 20 mins, until perfectly done.
Wash puy lentils, drain and then cool in water with bay leaf for about 20 mins on med heat.
Drain lentils & toss together with pumpkin, fresh coriander and pour over dressing.
Yoghurt Mix
Combine yoghurt, honey and almonds