There is nothing like a good old roast chicken dinner, is there?
But sometimes it's good to introduce new flavours and spice it up a little bit.
Developing this AIP-compliant spice rub took me quite a while, and we ate a lot of spiced roast chicken until I got it right. I hope you love it.
There's spiced, crispy skin and then beautifully soft, pale chicken thats really juicy and full-flavoured underneath. Great with veggies, or with a salad or roasted sweet potatoes. And totally AIP-compliant.
AIP Indian Spiced Roast Chicken
1 clove garlic, peeled and grated
1 tsp ginger, grated
1 heaped teaspoon ground turmeric
2 tbsp coconut yoghurt
zest and juice from 1 lemon
good pinch of salt
half teaspoon dried coriander leaf
small pinch of ground cloves
a 1.4kg chicken
lemon wedges, to serve
Mix together the garlic, ginger, turmeric, coconut yoghurt, lemon zest and juice, salt, dried coriander leaf and the pinch of cloves in a small bowl. Take the chicken out of the fridge and place it on a roasting tray. Preheat the oven to gas mark 5/190ºC.
Slather the marinade all over the chicken, rubbing it into the skin and leave for 10 minutes.
Roast the chicken until cooked through - about one and a half hours. Pierce the chicken at the thickest part to make sure it's fully cooked and there are no pink juices left. Leave to rest and then carve and serve straight away.
I've added this recipe to Phoenix Helix's Recipe Roundtable - go check it out for more AIP recipe inspiration.
Are you interested in paleo and AIP compliant curries, stir-fries, roasts, desserts and drinks? Check out my ebook SPICE, available to download in the Kindle store now, which contains over 90 recipes featuring herbs and spices on the autoimmune protocol.