Spiced roast chicken

Recipe from: 6/1/2001 12:00:00 AM
Ingredients 12
Servings 6
Time 20 min + marinating

Ingredients

  • 3
    cloves garlic, crushed
  • 5
    ml
    ground turmeric
  • 2
    ml
    ground cumin
  • 5
    ml
    dried thyme
  • 5
    ml
    ground ginger
  • 15
    ml
    coriander, freshly chopped
  • 50
    ml
    dry sherry
  • 5
    ml
    tomato purée
  • 50
    ml
    soft butter
  • 200
    ml
    coconut milk
  • 1
    large chicken
  • 8
    medium potatoes, peeled and quartered
 

Method

80 min
 
Mix together the garlic, spices and herbs, sherry, tomato puree, 30 ml butter and 50 ml coconut milk to form a thick paste. Carefully lift the skin of the chicken and gently ease it away from the flesh with your hands. Spread half of the paste under the skin. Spread the remaining paste all over the outside of the chicken. Place the chicken in a greased roasting pan and cover. Set aside to marinate in the fridge for 2 hours or overnight. Add remaining coconut milk and potatoes to the roasting pan. Cover with aluminium foil and roast in a preheated oven at 190 ºC for 1 hour. Remove foil, toss the potatoes and baste the chicken with remaining butter. Roast uncovered for a further 20 minutes, or until chicken juices run clear. Season well with salt and freshly ground black pepper and serve hot. Serves 6.
 

Read more on: poultry  |  roast
 

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