The Roast Chicken

We are senior citizens living on our own . No complains, we enjoy life . Every day of the week, the problem lies in what to cook for two people who do not enjoy a great appetite for elaborate meals. It does not mean we eat bland, boiled stuff. We enjoy fried food. On a daily basis my married daughter, Shoma, calls us as is the practice and one of her queries, What's for dinner, Aai?  That's her way of keeping a check on our daily diet since we both have medical problems.

On Easter Day we decided to indulge in some exotic dinner . My husband bought two chicken legs. He could not express what exactly he desired but he wanted a roast chicken with curds in its marination. He does not know how to cook but he can dictate what ingredients should go into a dish. We have had differences on this, but today I agreed to his wishes . Here is what I came up with. The end result was a juicy, moist chicken something we had not eaten for a long time. It was an experiment. I did not have a name so I just called it The Roast Chicken. You can call it by any other name.

Ingredients:

• 2 chicken legs
• 6 tbsp thick curd not hung just excess water removed by tilting the plate.
• 2 tbsp tomato sauce.
• 1 tbsp red chilli sauce.
• 2 tbsp ginger garlic paste .
• 1 tbsp of mixed masala, cinnamon, clove, pepper, star anise, and fennel seeds powdered.
• 1 tbsp finely chopped celery.
• 1 tsp finely chopped green chillies.
• 1onion cut in roundels and 1 capsicum cut in roundels.
• salt to taste

Method:

• Make slits in the chicken legs and apply the entire mixture of curds and spices to the chicken keep the onion and capsicum for later use
• Marinate for 6 hours.
• In a grill pan add 1tbsp oil Olive or Peanut oil, I used Olive oil.
• When the pan is very hot place the chicken legs, you get immediately a sizzling sound Place the onion and capsicum rings in the pan
• Brown the chicken on both sides
• Flambe with wine or Rum.
• I did not use any liquor but with the heat and its juices it got flambeed.
• Now bake it in the oven at 200 degrees,  for 15 mins.
  
• Serve with french beans which were blanched in salted water for 4 mins and immediately immersed in ice cold water to retain their green colour.
• Saute the french beans in a tsp of  butter.

 Serve the chicken with a drink of your choice.