WHOLE ROAST CHICKEN WITH TOMATOES
4 tbsp ghee, softened 1 x 2kg whole chicken 1 tsp cayenne pepper 1 tsp paprika, plus extra to garnish Himalayan salt and black pepper 1 onion, sliced 2 garlic cloves, chopped 1 tbsp fresh ginger, crushed 2 x 400g tins chopped tomato 200g vine tomatoes 1 cup double cream yoghurt, to serve fresh rosemary sprigs, to garnish 1 tsp extra-virgin olive oil, to garnish 1. Preheat the oven to 190˚C. Rub 1 tbsp of ghee into the chicken skin and sprinkle the spices, salt and pepper all over. Set it aside. 2. Heat a pan on the stove. Sauté the onion, garlic and ginger in the remaining ghee until the onion has softened, then add the tomatoes. Simmer for 5 minutes and season. 3. Place the tomato mixture in a roasting dish, add the vine tomatoes and the chicken and roast for approximately 1½ hours or until the chicken is cooked through and the juices run clear. 4. To serve: Garnish with rosemary sprigs and serve hot with double cream yoghurt garnished with a dash of paprika and olive oil.