Try a delicious roast chicken, Indian style - on your Weber BBQ
As the bitter cold and dark evenings start to draw in, a one pot meal starts to seem more attractive than ever. This may result in some of you leaning towards your kitchen oven over your trusty Weber BBQ. But fear not, Weber have an accessory for every dish and one pot style cooking is no different.
This recipe stars the Weber® GBS Dutch Oven, a stalwart in your BBQ arsenal and perfect for use all year round, rain or shine.
With the aid of Weber Gourmet BBQ System cooking grates you simply remove the central section and insert the dutch oven accessory; set up your grill for indirect cooking and behold - your BBQ is now an outdoor oven fit for a wide range of dishes.
Think hearty Tex-Mex Chili Con Carne, curries, stews - everything you need to warm you up on a cold winter's eve (don't believe us? How about Moules Frites, Lamb Kleftiko, Moroccan Lamb, Swedish Meatballs, Haitian Style Prawns). We've even used our dutch oven to serve up mulled wine, it's fantastic.
Here's a simple recipe that's easy to cook and very rewarding, just one pot which saves on the washing up and once you've set the grill you can get back indoors if you're so inclined..
All measurements and seasonings are to taste.
On the night before combine the curry paste and yogurt then thoroughly coat the chicken; leave to marinate in a large zip lock bag or bowl inside the fridge.
Set up your grill for indirect cooking (how) at around 200 degrees Celsius.
Insert the dutch oven without it's lid and close the BBQ lid for 10-15 minutes to heat up the cast iron (leave the lid off the dutch oven).
Pour in your olive oil and gently fry the ginger and garlic for five minutes or so until aromatic.
Add in the cumin and coriander and fry for a further minute, stirring throughout.
Now pour in your tomatoes, stock and potatoes, stir well to combine.
Add the whole chicken breast side up and roast for 20 minutes - closing the BBQ lid but not the dutch oven lid.
Spoon some of the tomato sauce over the chicken to baste and now close in using the lid of the dutch oven.
Cook for a further 70-90 minutes until done, check with the temperature probe or use your iGrill.
Remove the chicken and rest.
Meanwhile add the spinach to the pot, stir to combine.
Carve or shred the chicken and return the meat to the pot; cook for a final 10-15 minutes with the lid on.
Serve by the ladle-full atop a grilled naan with a sprinkle of fresh coriander (if you like it) and tuck in.