Spiced roast chicken

Ideas
6 servings Prep: 20 mins, Cooking: 1 hr 20 mins
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Poultry

By Food24 November 03 2009
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Ingredients (12)

3.00 garlic — cloves, crushed
5.00 ml turmeric — ground
2.00 ml cumin — ground
5.00 ml dried thyme
5.00 ml ginger — ground
15.00 ml fresh coriander — chopped
50.00 ml sherry — dry
5.00 ml tomato purée
50.00 ml butter — soft
200.00 ml coconut milk
1.00 chicken — large
8.00 potatoes — medium, peeled and quartered
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Method:

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.



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