Shatta Chicken recipe

Serves two, prep time 15 minutes, cooking time 45 minutes

FOR THE CHICKEN

■ 1 medium freerange chicken

■ tbsp of vegetable oil

■ tbsp of red Shatta paste Black

pepper

FOR THE POTATOES

■ 50g of new potatoes halved

■ tbsp of olive oil

■½ tsp garlic salt

FOR THE CARROTS

■ 3 large carrots

■ 1 tbsp of butter

■ ½ tbsp of smoky cayenne pepper Salt & pepper

METHOD

Place the chicken in a tray and coat with oil, brush over the shatta paste, add the garlic pepper, cover and chill in the fridge. (This is best done overnight). Preheat the oven to 180 degrees, place the chicken in for 45-50 minutes, basting occasionally. Wash and halve the potatoes, bring to boil in salted water until tender, be careful not to overcook.

Drain the potatoes, place in a dish, add the oil and garlic salt; place in the oven for 30-40 until crisp and golden. Next, wash the carrots, slice them, then boil in salted water until soft. Drain the water and place in a bowl, add the butter, cayenne pepper and season. Crush the carrots to break them up, but not into a mash. Remove the chicken from the oven and place on a serving board, carve and serve with potatoes and crushed carrots.