So, I picked up a jar of bezar, an Emirati spice blend, when we visited Dubai a while back. I'd been thinking of ways to utilise it, and I thought to make an Oriental-Middle East fusion roasted chicken. Using soy sauce as the base notes, I added lashings of ground bezar to the marinade, enhancing with a little curry powder. So what I ended up with was like a smoky, mysterious, kicky flavoured Chinese-styled roasted chicken. The Hubs, my forever guinea pig, liked it, so I guess that goes into my repertoire of heirloom recipes!
Ingredients (feeds 4):
8-10 chicken thighs, bone-in, skins-on (apportion 2-3 per pax)
1 large head of broccoli, cut into bite-sized florets
2 tbsp bezar spice
4 tbsp light soy
2 tbsp oyster sauce
1 tbsp Korean sesame oil
1 tbsp dry sherry
1 tbsp apple cider vinegar
1/2 tsp curry powder
1) Mix the marinade and pour it all over the chicken. Seal and leave to seep overnight in fridge, or at least 6 hours. The longer the marination time, the more flavourful the chicken.
2) Remove chicken from fridge, assemble chicken on roasting tray, skin-side down, making sure not to overcrowd the tray.
3) Meanwhile, toss the broccoli in the chicken marinade, dabbing lightly so the broccoli isn't waterlogged, and spread it out with the chicken.
4) Roast at 220C for 20-25 minutes in a pre-heated oven, then taking it out to flip the chicken over to its skin-side up, to continue roasting for another 15-20 minutes. The chicken's ready when the skin starts sizzling, and that can be seen from the outside of the oven.
5) In the meantime, set a different timer for the broccoli, as soon as the broccoli has been roasting for about 25 minutes, and the edges are charred, take them out first.