Roast tomato chilli jam chicken with corn muffins

4 servings Prep: 15 mins, Cooking: 2 hrs By Food24
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Ingredients (18)

1 chicken — whole
1/2 cup jam — tomato chilli
3 Tbs butter — melted
lemon — zest and juice
2 lemons — sliced
6 shallots — halved
6 garlic — cloves, unpeeled
1/4 cup wine — white
1/4 cup fresh chillies — 573
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
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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.

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