This recipe is made from all Irish ingredients including Green Saffron Spices and Glenilen Farm butter


  • 0 An organic chicken of your choice
  • 16 small shallots or pickling onions, peeled
  • 12 cloves of garlic left whole skin on
  • 150 ml fresh chicken or vegetable stock
  • 50 g butter, cubed, straight from the fridge
  • 2 tblsp crème fraîche to finish sauce
  • 15 g green saffron korma spices
  • 1/4 tsp natural sea salt
  • small handful, finely chopped, fresh curly parsley.
  • 1/2 tsp very finely grated or ‘microplane’ lemon zest.


  • Mix all Spiced Butter ingredients together in bowl. Take the bird and place into a casserole pot.
  • Carefully lift the skin of the bird away from neck-end and gently push the butter in, lifting with your fingers between the bird & flesh.
  • Then, rub the Korma butter over each of the legs and under both breasts
  • Take a piece of butchers string and tie the bird so the legs are kept into the body.


  • Remove the bird from the casserole and skim the juices to remove excess fat, then add 2 tspn of the Green Saffron Korma spice blend and allow to bubble gently until it’s reduced by half.
  • Now, add the crème fraîche and continue to reduce down so the sauce just coats the back of a spoon, then add the cubed, cold butter and stir through.


  • Turn your oven to 180°C, gas mark 4.
  • Place the onions, garlic, stock and prepared chicken into the casserole and seal the lid with a strip of tin foil. Roast for 50- 65minutes

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