Roasted Shatta Chicken, Roasted Potatoes & Crushed Carrots

MAIN_P124085A weekend roast is one of my favourite meals. It can be a labour of love, but you get so much back for your time and effort. This dish is a take on a traditional roast, the chicken is spiced up with Shatta paste, a smoked red chilli sauce. I found the hot condiment whilst wondering around my local farmers’ market. Talking with the vendor, he explained that the Shatta sauce was a range of organic products produced by a local family run business, owned and founded by Dima Sharif, a Dubai-based food artisan and author of ‘Plated Heirlooms’. So I decided to coat the whole chicken with the paste, giving a regular roast dinner a sweet, smokey, spicy kick!

Serves 2, prep time 15 minutes, cooking time 45 minutes

1 medium free-range chicken
1 tbsp of vegetable oil
1 tbsp of red Shatta paste
Black pepper

250g of new potatoes halved
1 tbsp of olive oil
½ tsp  garlic salt

3 large carrots
1 tbsp of butter
½ tbsp of smoky cayenne pepper
Salt & pepper

Place the chicken in a tray and coat with oil, brush over the shatta paste, add the garlic pepper, cover and chill in the fridge. (This is best done overnight). Preheat the oven to 180 degrees, place the chicken in for 45-50 minutes, basting occasionally. Wash and halve the potatoes, bring to the boil in salted water until tender, be careful not to overcook. Drain the potatoes, place in a dish, add the oil and garlic salt; place in the oven for 30-40 until crisp and golden. Next, wash the carrots, slice then boil in salted water until soft. Drain the water and place in a bowl, add the butter, cayenne pepper and season. Crush the carrots to break them up, but not into a mash. Remove the chicken from the oven and place on a serving board, carve and serve with potatoes and crushed carrots.

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