Whole Roast Tandoori Chicken with Apricot & Coriander Chutney – Tracy Foulkes

imgTracy Foulkes’s Whole Roast Tandoori Chicken
with Apricot & Coriander Chutney

Ever inventive and on the cutting edge of food, Tracy Foulkes offers this sublime dish using her NOMU products.

Whole Roast Tandoori Chicken with Apricot & Coriander Chutney

Marinade
½ C (125 ml) Greek style yoghurt
2 Tbsp (30 ml) tomato paste
1 Tbsp (15 ml) NoMU Tandoori Rub
1 clove of garlic, crushed
1 thumb-sized piece of ginger, peeled and grated
Juice of half a lemon
NoMU Sea Salt
NoMU Black Pepper

1 whole free range chicken, cleaned

Coriander & Apricot Chutney
150 g dried Turkish dried apricots
¼ C (60 ml) light brown sugar
2 Tbsp (30 ml) white wine vinegar
Handful fresh coriander, roughly chopped

Marinade
Place all of the marinade ingredients into a bowl and whisk until combined. Season with NoMU Sea Salt and NoMU Black Pepper. Place the chicken in a dish and pour the marinade over, ensuring it is well coated. Cover with cling wrap and place in the fridge to marinate overnight.

The following day: Preheat the oven to 190 °C.

Place the chicken in a roasting tray and season lightly with NoMU Sea Salt and NoMU Black Pepper. Roast in the oven for about 1 hour or until the chicken is cooked and the juices run clear.

Coriander and Apricot Chutney
Place all of the chutney ingredients, except the coriander, into a small saucepan over medium-low heat. Allow to simmer gently for about 15 minutes, or until apricots are soft and sticky.

Remove from the heat and add the coriander. Serve the roast tandoori chicken with the coriander and apricot chutney, naan bread, cucumber raita and fresh lemon wedges.

Serves 4-6

Michael’s wine recommendation – CLICK HERE

Perdeberg Soft Smooth Red 2013

TracyTracy Foulkes

Tracy Foulkes is the heart and soul behind NOMU. Her passion for flavour inspired her to start the company in December 2000 in a very small, front room of her home in central Cape Town. Her love of spices and the stylish, uncomplicated way she loves to cook is very much evident in the NOMU range of products where the emphasis is always very clearly on Quality, Consistency and Innovation with an authentic and unusually personal story attached!
Tracy has become a well-respected South African food personality and businesswoman while NOMU’s story as an entrepreneurial case-study and branding success story has also seen the brand earn critical acclaim and attention in a variety of food related television programs, featured editorials and events. The NOMU Brand Story is presented in a variety of public speaking events throughout the year by Tracy’s partner and NOMU Co-Creator, Paul Raphaely.

Click here to go to the NOMU website

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July 12th, 2016|Categories: poultry, Recipes|Tags: , , |