An exuberant take on roast chicken with subtle spices.
- Segar's Spice Mixture:
- 3 tbsp coriander seeds
- 3 tbsp cumin seeds
- 1 tsp whole cloves
- 1 tsp fennel seeds
- 1 tbsp chili flakes
- ¼ tsp turmeric
Roasted Onion Sauce:
- ¼ cup vegetable oil
- ½ cup finely chopped onion
- 2 cloves garlic, sliced
- 1 tbsp grated ginger
- ½ tsp cumin seeds
- 1 tbsp Segar's Spice Mixture
- ½ cup chicken stock
- ¼ cup whipping cream
- ¼ tsp cayenne
- 1 tsp ground cardamom
- Salt and freshly ground pepper
- 4 boneless chicken breasts, skin on
- Kosher salt and cracked black pepper
Lightly toast coriander, cumin, cloves and fennel in a skillet for 2 minutes over medium heat, or until fragrant. Stir in chili flakes. Grind toasted spices together in a spice grinder or using a mortar and pestle. Add turmeric and stir to combine. Reserve.
Heat 2 tbsp oil in skillet on medium heat. Add onion and sauté onions over medium heat for 2 minutes. Add the garlic and ginger and sauté for another minute or until golden. Add cumin and the spice mixture and continue to cook for 1 to 2 minutes, or until fragrant.
Add the stock, cream, cayenne and cardamom. Cook for another 2 to 3 minutes or until flavours have melded and sauce has thickened slightly. Season with salt and pepper to taste. Reserve.
Preheat oven to 400º F. Heat a 10-inch ovenproof sauté pan to medium-high heat and add remaining 2 tbsp of vegetable oil. Season each chicken breast with salt and pepper.
Add chicken breasts in a single layer, skin-side down, and leave to brown for 1 to 2 minutes. Turn over, cover with a lid and place in oven for 8 to 10 minutes.
Serve sauce around chicken and garnish with a warm potato and asparagus salad.