Butterflied baharat roast chicken with cauliflower puree
Savor the exquisite flavors of Butterflied Baharat Roast Chicken paired with a creamy cauliflower purée. This recipe features a perfectly seasoned 3 lb chicken marinated with a blend of paprika, cumin, ginger, coriander, cinnamon, and black pepper, then roasted to golden perfection. Accompanied by a velvety cauliflower purée made with milk and a touch of honey-butter, it's an easy yet sophisticated meal ideal for any occasion.
- 11 Apr 2025
- Cook time 75 min
- Prep time 20 min
- 4 Servings
- 11 Ingredients
This Butterflied Baharat Roast Chicken with Cauliflower Puree is a delightful and flavorful dish that combines the rich and aromatic spices of the Middle East with the creamy texture of a cauliflower puree. Perfect for a family dinner or a special occasion, this recipe ensures a succulent and well-seasoned roast chicken paired with a smooth and savory side.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C).
In a small bowl, mix together the paprika, ground cumin, ground ginger, dried coriander, ground cinnamon, and black pepper. Set this spice mix aside.
If not already done, butterfly the chicken by removing the backbone with kitchen shears or a sharp knife. Press down to flatten the chicken. This will help it cook more evenly.
Place the butterflied chicken on a baking sheet lined with parchment paper. Brush the melted butter all over the chicken, then drizzle with the honey. Sprinkle the baharat spice mix evenly over both sides of the chicken, ensuring it is well coated.
Roast the chicken in the preheated oven for 45-55 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy. Baste occasionally with the juices from the pan if desired.
While the chicken is roasting, place the cauliflower florets in a large pot and pour in the milk. Bring to a boil, then reduce the heat and simmer until the cauliflower is tender, about 15-20 minutes.
Using a slotted spoon, transfer the cauliflower to a blender or food processor. Add about 1/2 cup of the cooking milk and blend until smooth. Add more milk as needed to achieve desired consistency. Season with salt and pepper to taste.
Once the chicken is done roasting, let it rest for 10 minutes before carving. Serve the butterflied baharat roast chicken alongside the creamy cauliflower purée.
Tips:
- When butterfly the chicken, make sure to remove the backbone carefully to allow the chicken to lay flat for even cooking.
- Marinate the chicken with the baharat spices and let it sit for at least 30 minutes to enhance the flavor.
- Keep an eye on the chicken while roasting to ensure it doesn't overcook. Use a meat thermometer to check for doneness; the internal temperature should reach 165°F (75°C).
- For a smoother cauliflower puree, blend until completely smooth and creamy, adding more milk if necessary to reach the desired consistency.
- You can also adjust the spices according to your preference or add a pinch of chili powder for extra heat.
Serve the Butterflied Baharat Roast Chicken alongside the creamy cauliflower puree for a delicious and well-balanced meal. The aromatic spices and tender chicken will surely be a hit with everyone at the table. Enjoy this comforting and flavorful dish with your loved ones.
| Nutrition Facts | |
|---|---|
| Serving Size | 710 grams |
| Energy | |
| Calories 1250kcal | 63% |
| Protein | |
| Protein 100g | 65% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 6g | 15% |
| Sugar 12g | 12% |
| Fat | |
| Fat 88g | 100% |
| Saturated 27g | 90% |
| Cholesterol 340mg | - |
| Vitamins | |
| Vitamin A 570ug | 63% |
| Choline 340mg | 61% |
| Vitamin B1 0.41mg | 35% |
| Vitamin B2 1.01mg | 77% |
| Vitamin B3 24mg | 153% |
| Vitamin B6 1.45mg | 85% |
| Vitamin B9 160ug | 39% |
| Vitamin B12 1.65ug | 69% |
| Vitamin C 120mg | 128% |
| Vitamin E 1.54mg | 10% |
| Vitamin K 70ug | 59% |
| Minerals | |
| Calcium, Ca 310mg | 24% |
| Copper, Cu 0.40mg | 44% |
| Iron, Fe 7mg | 67% |
| Magnesium, Mg 130mg | 32% |
| Phosphorus, P 770mg | 61% |
| Potassium, K 1700mg | 50% |
| Selenium, Se 80ug | 148% |
| Sodium, Na 420mg | 28% |
| Zinc, Zn 9mg | 82% |
| Water | |
| Water 500g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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