Ashia Ismail-Singer Chilli-basted roast chicken
Chilli-basted roast chicken
Serves 4-6 Prep time 20 mins Cooking time 90 mins
juice of half a lemon
1 tsp salt
4-5 cloves garlic, crushed
1 medium (size 14) chicken, preferably organic
1 tsp ground black pepper
2 tsp paprika
1 tsp chilli powder
1 tsp ground cumin
½ tsp ground coriander
3 tbsp oil
2 tsp tomato paste
red and green chillies, thinly sliced
Combine lemon juice with half the salt and half the garlic.
Smear over chicken and set aside to marinate for 20 minutes.
Meanwhile, prepare chilli mix. Combine remaining garlic and salt with pepper, paprika, chilli, cumin, coriander and oil. Mix well then add tomato paste.
Heat oven to 200°C and place a roasting dish in to heat up.
Drain lemon mixture off chicken and smear chilli mix over, making sure it is well covered. Place chicken in hot roasting dish, cover with foil and bake for 30 minutes. Remove foil, baste chicken with pan juices and return to oven. Cook until juices run clear and chicken is crisp but moist, usually another 30-40 minutes.
About 10 minutes before the chicken is ready, heat oil in a heavy saucepan or frying pan and fry cassava pieces until golden.
Drain on a paper towel and season with salt.
Serve chicken garnished with sliced chillies and coriander, with a side of cassava chips.