Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a food processor, combine 1 cup of walnuts, 4 cloves of garlic, 0.5 cup of chopped fresh cilantro, 2 tablespoons of tamarind paste, 1 teaspoon of blue fenugreek, 1 tablespoon of ground coriander, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 0.25 cup of water, blending until a smooth paste forms.

2. 2

   Carefully pat dry one 1.5 kg whole chicken with paper towels, then rub the prepared tamarind-walnut paste all over the chicken, ensuring to get some under the skin, and let it marinate for at least 30 minutes at room temperature or refrigerated for up to 4 hours.

3. 3

   Preheat your oven to 200°C (400°F), then place 1 large sliced onion in the bottom of a roasting pan and drizzle with 2 tablespoons of olive oil.

4. 4

   Place the marinated 1.5 kg chicken on top of the sliced onions in the roasting pan, ensuring it is breast-side up.

5. 5

   Roast the chicken for 60-75 minutes, or until the internal temperature of the thickest part of the thigh reaches 74°C (165°F), basting every 20 minutes with the pan juices.

6. 6

   Remove the chicken from the oven and let it rest for 10 minutes before carving to allow the juices to redistribute.

7. 7

   Carve the 1.5 kg chicken and serve with the roasted onions and any remaining tamarind-walnut pan sauce.