Whole chicken with spaghetti

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4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (22)

chicken
1.00 chicken — large, whole
190.00 ml orange juice
1.00 lemon juice
1.00 onion — small, chopped
30.00 ml fresh chillies — deseeded and chopped
and finely chopped
30.00 ml garlic and ginger paste
30.00 ml chicken masala
2.00 ml turmeric
2.00 ml cumin — ground
15.00 ml mayonnaise
15.00 ml tomato sauce
75.00 ml Worcestershire sauce
salt — coarse, to taste
pasta — spaghetti
125.00 g pasta — spaghetti
1.00 onion — finely chopped
oil
1.00 tomatoes — peeled and finely chopped
4.00 whole chillies — seeded and chopped
salt and freshly ground black pepper
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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.



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