Pot-roasted spiced chicken

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

Chicken is more usually flavoured with the warm spices of India — cumin, cardamom, cloves — but from time to time I prefer to use the refreshing citrus flavours of southeast Asia. Most of these spices are now readily available in supermarkets and oriental shops; if you can’t find galangal use fresh ginger. Leave the chicken to absorb the spice flavours for a couple of hours before cooking