East African Roast Chicken
Similar Ethiopian food recipes: Chicken
Yield: Serves 6
Ingredients
4 pounds chicken
2 tablespoons softened butter, plus extra for basting
3 garlic cloves, crushed
1 teaspoon freshly ground black pepper
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 teaspoon dried thyme
1 tablespoon finely chopped fresh coriander
4 tablespoons thick coconut milk
4 tablespoons medium-dry Sherry
1 teaspoon tomato purée
salt and chili powder
How to Prepare
1. Remove the giblets from the chicken, if necessary, rents out the cavity and Pat the skin dry.
2. Put the butter in 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 flash and rub generously with the herb and butter mixture. Rubber 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 pan, cover loosely with foil and marinate overnight in the fridge.
5. Preheat the oven to 375°. Cover the chicken with clean foil and roast for one hour, then turn the chicken over and based with the pan juices. Cover again with foil and cook for 30 min.
6. Remove the foil and place the chicken breast-side 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. Serve with a Rice dish or a salad.
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