Fried Chicken with Tikka Masala Pasta – Jamie Oliver

Ingredients:

• 1 (1.2 kg) whole chicken
• 800 g of potatoes
• 1 small head of cauliflower (600 g)
• 2 tbsp. l. Tikka Masala pastes (curry paste)
• 1 bunch of fresh cilantro (30 g)

Preparation:

1. Preheat oven to 180ºC.
   
   Wash the potatoes and cut into 3 cm pieces. Separate the cauliflower into florets and chop. Finely chop the cilantro stems (soak the leaves in cold water). In a 30 cm x 40 cm baking dish, add the vegetables, cilantro stems, a pinch of sea salt and black pepper, and 1 tablespoon each of olive oil and red wine vinegar.
2. Place the chicken in a baking dish and rub it with the tikka paste. Place the chicken on a wire rack over a baking sheet with vegetables to allow the juices to drip onto the vegetables.
3. Roast for 1 hour, or until golden brown and cooked through, stirring the vegetables halfway through. Place the chicken on top of the vegetables and let it rest for 5 minutes. Sprinkle with cilantro leaves and drizzle with the chicken juices before serving.