Indian Spiced Rotisserie Chicken
Ingredients
McCain Sea Salt & Pepper Oven Chips
Olive oil
1 whole chicken
Zest of 1 lemon
3 teaspoons crushed garlic and ginger
Fresh thyme (1 Tablespoon + A few sprigs)
4 teaspoons masala
1 teaspoon brown onion seasoning
½ teaspoon turmeric
2 teaspoon coriander powder
1 cup chicken stock
Salt and pepper
Servings
4 - 5
Products we used
Directions
Prep Time: 5 minutes
Total Time: 50 minutes
- Combine the olive oil, lemon zest, garlic and ginger, thyme, masala, brown onion seasoning, turmeric, coriander powder, salt and pepper in a small bowl – not too much salt, as we still going to add the chicken stock
- Pat dry the chicken and generously rub the spice mixture all over the chicken
- Place the chicken in the pressure cooker on the browning function and brown on all sides, about 8 - 10 minutes
- Pour the chicken stock around the chicken and add more thyme
- Close the lid and cook for 30 minutes on high pressure
- Allow the pressure to release from the valve before opening it
- Allow the chicken to rest and serve hot with McCain Sea Salt Chips and McCain veg of choice
- Serve with the drippings that was left in the pressure cooker
- Enjoy with friends and family
Photo & Recipe: @Apriena (on Instagram) [CREDIT]
#Spicy Oven Chips #chicken #rotisserie