Mint-Chicken

Mint-Chicken

Chicken well marinated with the essence of mint (pudina) that enhances digestion allowing as many helpings as you can have.

Ingredients

1. Chicken (whole, with the skin) - 1

2. Dried Mint leaves/ fresh Mint leaves ground to paste - 3 tsp
Cinnamon (powdered) - ¾ - 1 tsp
Cardamom (powdered) - ½ tsp
Black pepper powder - 1 tsp
Balsamic vinegar - 1 ½ tbsp
Salt - to taste

3. Olive oil - 1½-2 tbsp

Preparation

1. Wash the chicken, pat dry and keep aside.
2. Mix the Mint paste with the cinnamon, cardamom, black pepper powder, balsamic vinegar and salt.
3. Pour in the olive oil and use your fingers to knead the spices with the oil.
4. Garnish the chicken, nice and even with the mix.
5. Push the skin from the neck portion of the chicken, backwards using it to tie the legs with the tail.
Fold the tip of the wings inward and keep aside overnight.

6. Heat the oven to 375◦ F.
7. Place the garnished chicken in a roasting pan (breast portion upward) and roast for an hour, without covering.
8. Before cutting, cover the chicken, lightly, with foil.
9. Dress with Mint leaves and serve hot with Mint sauce.

To make Mint Sauce
1. Mint leaves - ¼ cup
2. Vinegar - ¼ cup
3. Powdered sugar - 1 tbsp

Preparation
1. Dissolve the sugar in vinegar, pour over the Mint leaves, refrigerate for a day and serve.
2. If you feel the vinegar is too sour, add a little more sugar, some water, boil for a short while and then refrigerate.