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East African Roast Chicken

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Ingredients

Adjust Servings:
4 - 4 1/2 lbs roasting chickens
2 tablespoons butter, softened plus extra
butter, for basting
3 garlic cloves, crushed
1 teaspoon fresh ground black pepper
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 teaspoon dried thyme
1 tablespoon fresh cilantro, minced
4 tablespoons thick coconut milk
4 tablespoons medium-dry sherry
1 teaspoon tomato puree
salt, and
chili powder, to taste

Nutritional information

497.4
Calories
333 g
Calories From Fat
37 g
Total Fat
13.2 g
Saturated Fat
152.8 mg
Cholesterol
170 mg
Sodium
2.9 g
Carbs
0.3 g
Dietary Fiber
0.8 g
Sugars
34 g
Protein
224g
Serving Size

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East African Roast Chicken

Features:
    Cuisine:

    This easy-to-make recipe also appears in The Taste of Africa, a cookbook by Rosamund Grant and Josephine Bacon. I didn't have any tomato puree, so replaced it with one finely chopped cherry tomato. Otherwise I followed the recipe. In future, I would remove the foil covering much earlier than suggested. My chicken didn't brown up much -- I didn't take a photo as the finished bird wasn't as photogenic as I would have liked. Also, the flavours were surprisingly mild. Like Beautiful BC, I expected a more intense result. In future, I would at least triple the cumin and add a chopped chili to the marinade mix. That said, the finished bird was very moist and tender.

    • 1565 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    East African Roast Chicken, From: The Essential African Cookbook by Rosamund Grant Needs to marinate overnight , This easy-to-make recipe also appears in The Taste of Africa, a cookbook by Rosamund Grant and Josephine Bacon I didn’t have any tomato puree, so replaced it with one finely chopped cherry tomato Otherwise I followed the recipe In future, I would remove the foil covering much earlier than suggested My chicken didn’t brown up much — I didn’t take a photo as the finished bird wasn’t as photogenic as I would have liked Also, the flavours were surprisingly mild Like Beautiful BC, I expected a more intense result In future, I would at least triple the cumin and add a chopped chili to the marinade mix That said, the finished bird was very moist and tender


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    Steps

    1
    Done

    Remove the Giblets from the Chicken, If Necessary, Rinse Out the Cavity and Pat the Skin Dry.

    2
    Done

    Put the Butter and All the Remaining Ingredients in a Bowl and Mix Together Well to Form a Thick Paste.

    3
    Done

    Gently Ease the Skin of the Chicken Away from the Flesh and Rub Generously With the Herb and Butter Mixture. Rub More of the Mixture Over the Skin, Legs and Wings of the Chicken and Into the Neck Cavity.

    4
    Done

    Place the Chicken in a Roasting Tin, Cover Loosely With Foil and Marinate Overnight in the Fridge.

    5
    Done

    Preheat Oven to 375f/190c.

    6
    Done

    Cover the Chicken With Clean Foil and Roast For 1 Hour, Then Turn the Chicken Over and Baste With the Pan Juices.

    7
    Done

    Cover Again With Foil and Cook For 30 Minutes.

    8
    Done

    Remove the Foil and Place the Chicken Breast-Side Up. Rub With a Little Extra Butter and Roast For a Further 10-15 Minutes Until the Meat Juices Run Clear and the Skin Is Golden Brown.

    9
    Done

    Serve With a Rice Dish or a Salad.

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