A wholesome roasted chicken dish served with crushed potatoes
Game for a grilled dish? This one is easy to make and the result is a luscious delight.
Tanveer Kwatra, Executive Sous Chef of Pullman Gurgaon Central Park, has sent us this chicken dish served with potatoes and chopped parsley.
Whole roasted chicken with crushed potatoes
1 chicken (weighing about 1.2 kgs)
15 gms butter (in knobs)
250 gms potato
A handful of flat-leaf parsley, chopped
1tbsp white wine vinegar
2 tbsp sour cream
For the spice rub
1tbsp smoked paprika
1tbsp pounded coriander
1/2 tbsp of sugar
1 tsp sea salt
To make the spice rub, combine all the ingredients in a bowl with 1 tbsp sea salt. Rub it all over the chicken, place in a container, cover with a plastic wrap and refrigerate overnight to marinate.
Preheat the oven to 200C.
Heat a char-grill pan (or barbecue) over medium heat, drizzle the chicken with a little oil and grill it, turning occasionally, until charred (takes about 8-10 minutes).
Transfer the chicken to a baking tray. Keep the knobs of butter on top of the chicken and roast it until cooked through (takes about 30-35 minutes).
Cover loosely with foil and let it rest for about 10 minutes.
Cut the potatoes into cubes but keep the skin on.
Cook in a pan of simmering salted water until just tender, (takes about 10-15 minutes) and then drain.
Add the potatoes back to the pan with the parsley and some seasoning and crush lightly with a masher or the back of a fork.
Add a splash of white wine vinegar and two tbsp of sour cream and gently fold in on low flame.
Serve it alongside the chicken.
About the chef
Chef Tanveer Kwatra is the Executive Sous Chef, Pullman Gurgaon Central Park. His previous assignments include stints as Chef de Cuisine at the Starwood Hotel Complex in Fiji, where he was in charge of all western cuisine restaurants in the Westin and Sheraton resort and Sous Chef at the Crown Casino in Melbourne, Australia. At Crown Casino, he worked with famous names of the culinary universe like Michael Bannerman, Andy North and Philip Mouchel. After graduating as a chef from William Angliss TAFE, affiliated to Victoria University, Melbourne, Tanveer joined Grand Hyatt Melbourne besides working with Michelin star chefs Dieter Muller, Fergus Henderson and April Bloomfield.