Name: Roast tomato chilli jam chicken with corn muffins
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 1 chicken whole; 1/2 cup jam tomato chilli; 3 butter melted; lemon zest and juice; 2 lemons sliced; 6 shallots halved; 6 garlic cloves, unpeeled; 1/4 cup wine white; sea salt and freshly ground black pepper; bay leaves to garnish; 150 g flour self-raising; 1 tsp dried chilli flakes; 100 g maize meal; salt to taste; 3 eggs; 1/2 cup sour cream; 100 g butter melted

Recipe Disclaimer

Tap for method

Ingredients (17)

1	chicken — whole
1/2 cup	jam — tomato chilli
3	butter — melted
	lemon — zest and juice
2	lemons — sliced
6	shallots — halved
6	garlic — cloves, unpeeled
1/4 cup	wine — white
	sea salt and freshly ground black pepper
	bay leaves — to garnish

CORN MUFFINS:

150 g	flour — self-raising
1 tsp	dried chilli flakes
100 g	maize meal
	salt — to taste
3	eggs
1/2 cup	sour cream
100 g	butter — melted

Tap for ingredients

Method:

Preheat the oven to 180°C.

Rinse the chicken and pat dry. In a bowl, whisk together chilli jam and butter. Place chicken in a roasting dish; pour jam mixture over – rubbing it all over.

Place the lemon, shallots and garlic around the chicken, then pour in the wine and olive oil. Season.

Roast chicken in oven, basting frequently with pan juices, for 1½ hours.

For the corn muffins:
Sift flour into a bowl; add chilli flakes, polenta and salt. Stir well. Whisk together eggs, sour cream and butter; stir into dry ingredients to combine. Divide mixture into an oiled muffin tin and bake for 25–30 minutes.

To serve:
Place the chicken on a platter with shallots, lemon, garlic and pan juices around it. Garnish with bay leaves and serve with corn muffins.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.