Prep: 30 minutes | Cooking: 1 hour | Serves 4-6
Elements
100g butter, softened
1½ tbsp garam masala
2 tsp amchur
Zest and juice of ½ lemon
Juice ½ lemon
Salt and black pepper
1 complete rooster
100ml water
A pinch of saffron
150ml white wine
150g cooked chickpeas
5 tomatoes, chopped
4 chorizo, chopped
For the yoghurt
1 tbsp finely sliced preserved lemon
250g Greek yoghurt
To serve
400g cavolo nero, stalks eliminated
2 tbsp coconut oil
1 small knob ginger, minced
3 cloves garlic, finely chopped
½ crimson chilli finely chopped
Technique
1. Mix the butter, garam masala, amchur, lemon zest and juice and ½ tsp salt. Rub the combination over the rooster. Put in a roasting tin, pour within the water and prepare dinner at 180C/350F/fuel mark 4 for half-hour.
2. Combine the saffron and wine collectively. Rinse the chickpeas, drain, then add to the rooster together with the tomatoes, chorizo and saffron wine. Return to the oven for 20 minutes per 450g of rooster, plus an additional quarter-hour or so.
3. In the meantime, combine the preserved lemon into the Greek yoghurt, season to style and put aside.
4. Soften the coconut oil in a heavy pan massive sufficient to carry the cavolo nero. Add the ginger, garlic and chilli and gently fry for a minute, then add the cavolo nero. Stir nicely, cut back the warmth to low and canopy. Cook dinner for round 5 minutes, stirring sometimes, or till tender. Season to style.
5. As soon as cooked, let the rooster relaxation for five minutes. Serve with the cavolo nero.
