Minted Easter Chicken
Ingredients
1. Chicken (whole, with the skin) - 1
2. Dried pudina leaves/ fresh pudina leaves ground to paste - 3 tsp
Cinnamon (powdered) - ¾ - 1 tsp
Cardamom (powdered) - ½ tsp
Black pepper powder - 1 tsp
Balsamic vinegar - 1 ½ tbsp
Salt - to taste
3. Olive oil - 1½-2 tbsp
Preparation
1. Wash the chicken, pat dry and keep aside.
2. Mix the pudina paste with the cinnamon, cardamom, black pepper powder, balsamic vinegar and salt.
3. Pour in the olive oil and use your fingers to knead the spices with the oil.
4. Garnish the chicken, nice and even with the mix.
5. Push the skin from the neck portion of the chicken, backwards using it to tie the legs with the tail.
Fold the tip of the wings inward and keep aside overnight.
6. Heat the oven to 375◦ F.
7. Place the garnished chicken in a roasting pan (breast portion upward) and roast for an hour, without covering.
8. Before cutting, cover the chicken, lightly, with foil.
9. Dress with pudina leaves and serve hot with pudina sauce.
Pudina Sauce
1. Pudina leaves - ¼ cup
2. Vinegar - ¼ cup
3. Powdered sugar - 1 tbsp
Preparation
1. Dissolve the sugar in vinegar, pour over the pudina leaves, refrigerate for a day and serve.
2. If you feel the vinegar is too sour, add a little more sugar, some water, boil for a short while and then refrigerate.
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