East African Roast Chicken Recipes

Steps:

• Remove the giblets from the chicken, if necessary, rinse out the cavity and pat the skin dry.
• Put the butter and all the remaining ingredients in a bowl and mix together well to form a thick paste.
• Gently ease the skin of the chicken away from the flesh and rub generously with the herb and butter mixture. Rub more of the mixture over the skin, legs and wings of the chicken and into the neck cavity.
• Place the chicken in a roasting tin, cover loosely with foil and marinate overnight in the fridge.
• Preheat oven to 375F/190°C.
• Cover the chicken with clean foil and roast for 1 hour, then turn the chicken over and baste with the pan juices.
• Cover again with foil and cook for 30 minutes.
• Remove the foil and place the chicken breast-side up. Rub with a little extra butter and roast for a further 10-15 minutes until the meat juices run clear and the skin is golden brown.
• Serve with a rice dish or a salad.

Steps:

• Combine half the ginger, half the garlic, half the turmeric, half the lemon juice and half the oil in a large bowl with ALL the cumin, garam masala, ground coriander, paprika, chilli flakes and yoghurt.
• Add the chicken, turn to coat in marinade.
• Cover and refrigerate for at least 30 minutes.
• Preheat oven to very hot (220C/425F).
• Cook chicken in lightly oiled shallow flameproof baking dish, uncovered, 10 minutes.(With the marinade).
• Heat remaining oil in large saucepan, cook onion, chilli powder, fenugreek, remaining ginger, garlic and turmeric, stirring, until onion softens.
• Add tomatoes (with their juice), cinnamon, green chillies and remaining lemon juice.
• Simmer, covered, for 10 minutes.
• Stir in cream and honey, simmer, uncovered, for one minute.
• Add chicken to curry, simmer about 5 minutes or until chicken is cooked through.
• Remove from heat, stir in fresh coriander, serve over basmati rice, garnish with fresh coriander.

Steps:

• Berbere:.
• Combine all ingredients in a small bowl. Yields 1/4 cup. Serving size is 1 teaspoons.
• Chicken:.
• Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 tsp salt. Cover and marinate in refrigerator for 30 minutes.
• Heat a large pot over medium heat. Add olive oil. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently.
• Add 2 tsp Berbere, remaining 1/4 tsp salt, butter, ginger, nutmeg, and cardamom, cook 1 minute.
• Add wine, broth, and tomato paste; stir until well blended.
• Add chicken mixture; bring to a boil.
• Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally.
• Stir in cilantro. Serve with lemon wedges.

Steps:

• In a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and salt. Rub chicken with the mixture, place in a dish, and marinate for 3 hours.
• Preheat a grill for medium heat.
• Place chicken onto the grill and discard the marinade. Cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan over a medium heat and cook the onion, garlic and chilli for a few mins until softened. Stir in the chutney, Worcestershire sauce and mayonnaise. Taste and season.
• Arrange the chicken on a foil-lined baking tray and spoon over the chutney mixture. Roast the chicken in the oven for 40-45 mins until cooked through and sticky. Serve with a green salad.

Steps:

• Preheat oven to 350°F.
• Sprinkle chicken with salt and black pepper.
• Heat oil in a Dutch oven over medium-high heat.
• Add chicken, cook 4 minutes on each side or until golden brown.
• Remove the chicken from pan.
• Add the onions to pan; reduce heat to medium-low, and cook for 10 minutes, stirring frequently.
• Add the ginger and next 5 ingredients (ginger through garlic), cook for 1 minute.
• Stir in chicken, broth and the remaining ingredients, and bring to a boil.
• Cover and bake at 350°F for 1 hour.

Steps:

• In a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and salt. Rub chicken with the mixture, place in a dish, and marinate for 3 hours.
• Preheat a grill for medium heat.
• Place chicken onto the grill and discard the marinade. Cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.