#1 Traditional African Recipe

This week we finally tried out the great cookbook we got for Christmas, "70 Traditional African Recipes".

1 of 70 Recipes: East African Roast Chicken   

Ingredients:

Serves 6

4-4 1/2 lb whole chicken

2 tbsp. softened butter, plus extra for basting

3 garlic cloves, crushed

1 tsp freshly ground black pepper

1 tsp ground turmeric

1/2 tsp ground cumin

1 tsp dried thyme

1 tbsp finely chopped fresh coriander

4 tbsp thick coconut milk

4 tbsp medium-dry sherry

1 tsp tomato puree

salt and chili powder, to taste

1 Remove the giblets from the chicken, if necessary, rinse out the cavity and pat the skin dry.

2 Put the butter and all the remaining ingredients in a bowl and mix together well to form a thick paste.

3 Gently ease the skin of the chicken away from the flesh and rub generously with the herbs and butter mixture. Rub more of the mixture over the skin, legs and wings of the chicken and into the neck cavity.

4 Place the chicken in a roasting tin, cover loosely with foil and marinate overnight in the fridge.

5 Preheat the over to 375'F. Cover the chicken with the clean foil and roast for 1 hour, then turn the chicken over and baste with the pan juices. Cover again with foil and cook for 30 min.

6 Remove the foil and place the chicken breast up. Rub with a little extra butter and roast for a further 10-15 min. until the meat juices run clear and the skin is golden brown.

Served with Greek salad, rice w/ roasted pine nuts, pita bread and hummus.

We loved it and we think you will too. If you try it, let us know what you think.