ROSEMARY AND GARLIC CHICKEN
1 large chicken 10ml (2 tsp) dried thyme 1 lemon, halved 60g (½ cup) flour, seasoned with salt and pepper 45ml (3 tbsp) olive oil 1 brinjal, cubed, salted, rinsed and dried 10 garlic cloves, crushed 1 green chilli, seeded and finely chopped 1 onion, peeled and finely chopped 1 carrot, peeled and finely chopped ½ a green pepper, seeded and finely chopped 15ml (1 tbsp) dried rosemary 1 x 400g can chopped tomatoes 30ml (2 tbsp) tomato purée 15ml (1 tbsp) vegetable stock powder 5ml (1 tsp) apple cider vinegar 15ml (1 tbsp) brown sugar Handful fresh parsley, chopped Loosen the skin of the chicken and carefully spread the thyme between the skin and meat. Place the lemon halves in the cavity and dust chicken all over with seasoned flour. Heat the oil in a pot and fry the chicken until golden brown, turning continuously. Remove the chicken from the pot. Add the brinjal, garlic, chilli, onion, carrot, green pepper and rosemary to the pot and fry gently for 5 minutes. Add the tomatoes, tomato purée, stock powder, vinegar and sugar. Bring to the boil, cover with a lid and simmer for 15 minutes. Place the chicken in the pot, breast down, and spoon some of the vegetable mixture over the chicken. Cover, bring to the boil and simmer for 30 minutes. Place the pot with the lid on in a Wonderbag and leave for 3 hours to finish cooking, which will make the chicken really juicy and tender. Serve garnished with parsley. Serves 6 The Wonderbag is a South African invention that saves on electricity. Visit nb-wonderbag.com. Look out for the Food Weekly Live icon to watch demonstrations free on your phone. Simply download Layar and scan the Live icon or the QR code next to the recipe. Or watch it at www.timeslive.co.za/foodweekly. This week we show you rosemary and garlic chicken. Cooking class has never been easier.