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Butterflied roast chicken in fenugreek and coriander paste

A recipe from the Good Food collection.


Butterflied roast chicken in fenugreek and coriander paste
Butterflied roast chicken in fenugreek and coriander paste
2 tablespoons fenugreek seeds
¼ teaspoon cardamom seeds
¼ teaspoon caraway seeds
¼ teaspoon coriander seeds
1 small red chilli, deseeded and chopped
2 tablespoons chopped garlic
1 large handful chopped coriander (cilantro) stems and leaves
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon salt
1.6 kg (3 lb 8 oz) whole chicken
green salad and crusty bread, to serve 


1. Put the fenugreek seeds in a small bowl and cover with cold water. Leave to soak overnight, as this will remove any bitterness from the seed. It will absorb much of the water, swell and become gelatinous. Drain and rinse.

2. Put the cardamom, caraway and coriander seeds in a dry frying pan and roast over high heat until fragrant. Remove and set aside to cool.

3. Combine all the ingredients except the chicken, salad and bread with the drained fenugreek seeds and process in a food processor until a paste forms.

4. To butterfly the chicken, use poultry shears or heavy kitchen scissors to cut down either side of the backbone. Pierce the top of the breast bone from the inside then open out the chicken and press out flat. Rub the paste over the chicken evenly and marinate for at least 2 hours, or vernight.

5. Preheat the oven to 200°C (400°F/Gas 6). Place the chicken on a rack, breast side up, inside a roasting dish. Bake for 60–70 minutes, turning the bird over halfway. To test if the chicken is cooked, insert a sharp knife or skewer into the thigh; the juices should run clear.

6. Remove the chicken from the oven and cover with foil, then rest for 10–15 minutes before carving. Serve with a green salad and crusty bread.

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