Joined: 20 Jul 2004
|Posted: Mon Jan 30, 2012 12:36 am Post subject: Naughty Nelly's Lime Pepper Chicken (rec n pic)
|I didn't had time to watch the oven..and the top part was burnt. Nonetheless, the chicken was still delicious. The meat was tender, juicy. It was one of the best roasted chickens I have done, alongside with Seok Buay's Mustard Roast Chicken.
I twisted her original recipe of using Djorn Mustard and used my Chef friend from USA (Chef David Nelson's) home made spices which he concocted and sold online. He was so kind to send me a few bottles to try out last Christmas.
I never imagine that these humble looking spices made the chicken so good..
Here's my tried n tested recipe. You can buy the spices online from his website
1 large chicken about 1.5 kg
Stuffing Ingredients (Soaked for 2 hours)
10 pcs of pitted prunes
10 pcs of preserved apricots
Juice from 2 Grapefruits
3 tbsp Naughty Nelly's Lime Pepper Spice Mix
3 tbsp Extra virgin olive oil
Vegetables: Cut into chunks
4 russett potatoes
4 pcs of Celery
1. Wash and clean chicken. Rub it inside out with spice rub.
2. Stuff it with the apricots/prunes.
3. Wrapped the chicken in foil paper and chill it over night.
4. Preheat oven at 200C.
5. Put the vegetables in a casserole dish : see pic
6. Remove foil paper and put the chickens on top of the vegetables.
7. At the bottom tray, add water(tap water is fine), then put the dish on a rack just above the water tray.
8. Lower the heat to 200C and roast the chickens for 1 hour. If the water has evaporated, just pour a bit each time.
9. Remove, cool before slicing..
What is the purpose of the water in the bottom tray?
It helps to moisten the chicken and prevents it from drying out.
The water will evaporate over the high heat and cook the vegetables with minimum oil or butter.
The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1