½ cup walnut halves
1 teaspoon garam masala
6 whole black peppercorns
½ teaspoon cayenne powder
1½ teaspoons kosher salt, divided
2 Belle de Boskoop or Rambour Franc apples, cored and diced into ½-inch cubes
1 red onion, thinly sliced
2 lemons, halved, seeds removed
1 piece ginger root, about 1-inch long, peeled and cut into matchsticks
1 roasting chicken, about 3¾ pounds, split into drumsticks, wings, thighs and breasts with skin and bones left on
1 cup dry white wine or low-sodium chicken stock
2 tablespoons fresh mint leaves, torn
Preheat the oven to 375 degrees.
Grind the walnuts with the garam masala, black peppercorns, cayenne and 1 teaspoon of salt, to get a coarse powder. Set aside.
Place the apples, onion, lemons and ginger in a large roasting pan or baking dish and toss with remaining salt. Set aside.
Dab the chicken pieces dry with a clean paper towel. Using your hands, gently ease the skin to create a loose space between the chicken’s flesh and the skin. Apply the walnut seasoning in the space between the skin and the chicken flesh in as many places as possible, as well as on top of the skin. Arrange the chicken on top of the fruit and onions in the roasting pan. Carefully add the wine from the side and roast for a total of 1½ hours or until the internal temperature reaches 165 degrees.
After 30 minutes, ladle the liquids in the pan over the chicken every 15 minutes, until the chicken is cooked. (If you find the liquid levels dropping, just add a bit of water to the pan.)
When ready, remove the pan from the oven and cover loosely with aluminum foil for 30 minutes to rest. Garnish with mint and serve warm.
| Adapted from Nik Sharma