Honey Roast Chicken Recipe | Food Diaries | Zarnak Sidhwa | Continental Food

Method:

In a blender, blend together all of the marinade ingredients to a fine paste.
Rub the marinade all over the chicken and if time allows let it rest for an hour atleast or overnight in the fridge.
Put the chicken in a roasting tin and baste with the marinade, reserving any extra. Bake the chicken for one hour at 180 degrees C. Cover the chicken loosely with aluminium foil after the first 10-15 minutes or the honey in the marinade will burn. Baste the chicken a few times during cooking, adding some of the reserved marinade if it starts to look dry.
To cook the potatoes, boil the potatoes in a pan of salted water for few minutes and simmer for seven minutes only. Pour the oil into a large roasting tin and put into the oven for five minutes until hot. Drain the potatoes well, allow to steam, then return to the pan in which they were cooked. Cover the pan and shake the potatoes about – you want to bash up their edges but not break them up. Gently transfer them to the hot roasting tin, turn them about in the hot oil and sprinkle with salt. Roast on the top shelf for 30 minutes, then turn them and roast for a further 20–30 minutes or until crisp and golden-brown.
Once chicken is cooked transfer to a serving dish, let sit few minutes and then strain the liquid from the roasting tin into a small pan, adjust the seasoning to taste and keep warm.
Mix together the chilli powder, stock cube and garlic powder. Remove the potatoes from the oven, set them on a plate lined with kitchen paper, and sprinkle over the spice mix.
Serve the roast chicken alongside the roast potatoes, drizzled with the juices from the roasting pan.

Method:
Combine all of the dough ingredients and knead vigorously for 10 minutes. Place the dough in a lightly greased bowl, cover, and set it aside to rise until it’s puffy though not necessarily doubled in bulk, 1 to 1 1/2 hours. Lightly grease two baking sheets. Transfer the dough to a work surface, and divide it into 12 pieces. Working with one piece at a time, roll it into a smooth, round ball. Place the balls on the baking sheets. Cover the balls with plastic wrap, and let them rest for 30 minutes. They’ll puff up very slightly. While the dough is resting, prepare the water bath by heating the water, brown sugar and caster sugar to a gentle boil.
Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole until it’s about 1 1/2″ to 2″ in diameter. Place bagels on each of the baking sheets. Transfer the bagels, four at a time, to the simmering water. Increase the heat under the pan to bring the water back up to a gently simmering boil. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. Using a strainer, remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels. Bake the bagels at 180 degrees C for 20 to 25 minutes, or until they’re as deep brown as you like, turning them over about 15 minutes into the baking time (this will help them remain tall and round). Remove the bagels from the oven, and cool completely on a rack.