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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.

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