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RECIPE

Whole amba chicken in a turmeric crust

Dress up your Friday night chicken with amba plus this crunchy crust.

articlemain
  • place PRE 20 minutes (plus 1 hours chilling)
  • place COOK 2 hours
  • place SERVES 4
  • printicon

It not only tastes great but allows the spicy flavours to penetrate the chicken, resulting in a succulent and flavourful main that’s also a bit of a showstopper. Perfect with steamed green veg or a crisp salad. We love the Galil amba brand.

Method:

  • For the dough: knead the ingredients in the bowl of a standing mixer (or by hand) for 5 minutes until a smooth and flexible. Add a little flour it’s too sticky. Place in an oiled bowl and rest in the fridge for 1 hour.

  • To prepare the chicken: mix the marinade ingredients well in a bowl large enough to accommodate the whole chicken. Put the chicken in the marinade bowl and rub thoroughly with the marinade inside and out. Cover in cling film and leave at room temperature for 1 hour.

  • Heat oven to 200°C. Remove the dough from your fridge and roll on a well-floured surface to a large disk wide enough to wrap the chicken.

  • Remove the chicken from the bowl, shake off any excess marinade and place in the middle of your dough disk – breast down.

  • Wrap the dough tightly around the chicken, and seal well from all sides. Brush lightly with the egg wash all over and sprinkle with salt

  • Place on an oven tray lined with baking parchment — seam side down and — bake for 2 hours.

Shir and Amir are chefs and co-founders of The Black Cow Camden

Ingredients

For the dough:
700g plain flour
2 tsp turmeric
1 tsp sugar
½ tsp dried yeast
375ml tap water
1 tsp salt
For the egg wash:
1 egg
Coarse salt

For the chicken:
1 small whole chicken (preferably cornfed, no more than 1.4kg in weight)

For the marinade:
1 red onion, finely chopped
3 tbsp amba sauce
½ bunch coriander, chopped
½ bunch parsley, chopped
1 small red chilli, minced (optional)
1 tbsp coarse salt
Zest of 1 lemon
120ml water

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