Whole chicken with spaghetti

Recipe from: 3/6/1997 12:00:00 AM
Ingredients 22
Servings 4
Time

Ingredients

  • CHICKEN
  • 1
    large whole chicken
  • 190
    ml
    orange juice
  • 1
    lemon, juice
  • 1
    small onion, finely chopped
  • 30
    ml
    chillies, seeded
  • and finely chopped
  • 30
    ml
    ginger and garlic paste
  • 30
    ml
    masala for chicken
  • 2
    ml
    turmeric
  • 2
    ml
    ground cumin (jeera)
  • 15
    ml
    mayonnaise
  • 15
    ml
    tomato sauce
  • 75
    ml
    Worcestershire sauce
  • coarse salt to taste
  • SPAGHETTI
  • 125
    g
    spaghetti
  • 1
    onion, finely chopped
  • oil
  • 1
    tomato, skinned and finely chopped
  • 4
    whole chillies, seeded and chopped
  • salt and freshly ground block pepper
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Rinse the chicken well and place in an ovenproof dish. Mix the remaining ingredients for the chicken, except the salt, and pour over the chicken. Leave the chicken for 1 hour. Season with the coarse salt, cover with aluminium foil and bake for 1 hour. Remove the foil and bake for another 20 to 30 minutes or until the chicken is nicely browned. Meanwhile, prepare the spaghetti. Cook in sufficient, rapidly boiling, salted water until tender. Drain well. Heat the oil and fry the onion until tender. Add the tomato and chillies and simmer until the tomato is soft. Season with salt and pepper to taste and stir the mixture into the spaghetti. Serve with the chicken.
 

Read more on: poultry  |  bake
 

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