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Paul Rowan's Recipe - Whole Chicken - 7 Aug

What to do with a Whole Chicken

Take off the two legs to make Tandoori chicken, the two breasts to make Chicken Kiev or Cordon Bleu and use the carcass for a stock or soup.

Tandoori Chicken

Chicken legs, slashed to the bone several times
2 cups plain thick natural yoghurt
2 tablespoons tandoori paste
2 tablespoons lime cordial
Cochineal or red food colouring
Half an orange, cut into 4 segments


Squeeze four pieces of orange, including skin, into a bowl. Add yoghurt, tandoori paste, lime cordial, cochineal and mix together. Add chicken legs and marinate, preferably overnight.
Remove chicken from marinade. Drain but do not wipe. Place on a baking sheet and oven roast or barbecue for about 10-12 minutes on 180degC until it is a reddy-brown colour and the juices run clear, with no sign of blood. Serve with raita and a salad

Cucumber Raita

1 cucumber, grated (including skin) and drained (squeeze out excess water)
1/2 teaspoon garlic puree
1 teaspoon mint sauce
1 teaspoon sweet chilli
1/2 teaspoon chopped coriander
1 teaspoon lemon juice
1 cup thick Greek yoghurt


Simply mix all the ingredients together. It's as easy as that!

Chicken Kiev or Cordon Bleu

2 chicken breasts
1 cup breadcrumbs
2 eggs, beaten with a little milk
1 cup plain flour
For Cordon Bleu, 3-4 ham slices and pieces of mozzarella
For Kiev, garlic butter (see below)
Salt and pepper to season


Cut open each chicken breast to make a pocket or slice width-ways, 2/3 way through to make a hinge.
Season both sides, and fill with either chilled garlic butter or a piece of mozzarella wrapped in ham.
Fold over chicken to encompass filling and dip into seasoned flour. Coat with egg and then breadcrumbs. Rest in fridge until ready to cook.
Either pan-fry and finish in oven or deep fry for approx 8-10 minutes till firm and cooked through. Serve with green vegetables and gourmet potatoes

Garlic Butter

1 teaspoon garlic puree
1 teaspoon chopped parsley
1 teaspoon lemon juice
250g softened butter
Lemon pepper for seasoning
Mix together garlic puree, parsley, lemon juice and softened butter. Season lightly with lemon pepper and roll into a log using cling film, then chill until needed.