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Spicy Roast Chicken

ingredients

serves 4
1.75 kg (3 1/2 lb) chicken, cleaned

for the stuffing

15 ml (1 tbsp) oil
50 g (2 oz) onion, finely chopped
1 large potato, boiled and diced
2 eggs, boiled and chopped
50 g (2 oz) peas, boiled
2.5 g (1/2 tsp) salt
pinch of pepper
1 - 2 green chillies, chopped
7 g (1 tbsp) coriander leaves, chopped
22.5 g (1 1/2 tbsp) ground almonds
100 g (4 oz) onions, cut up
2 - 3 cloves garlic
2.5 cm (1 in) ginger root
5 g (1/2 tsp) ground turmeric
2.5 g (1/2 tsp) chilli powder
5 g (1/2 tsp) garam masala
30 g (2 tbsp) blanched almonds
100 ml (4 fl oz) yoghurt
5 g (1 tsp) salt
60 ml (4 tbsp) oil

method

1. Heat the oil in a pan over a medium high heat.

2. Fry the onion until lightly golden.

3. Add all the remaining stuffing ingredients and fry for another 2 - 3 minutes.

4. Pack into the body cavity of the chicken.

5. Blend together all the marinade ingredients except the oil.

6. Stir the oil into the blended mixture. Rub the chicken all over with the marinade and set aside for 5 - 6 hours.

7. Roast the chicken in a preheated oven at 220°C (425°F) Gas 7 for 20 minutes.

8. Cover with foil, lower heat to 190°C (375°F) Gas 5. and bake for a further 1 1/2 hours.

9. Remove the cover for the last 30 minutes of the cooking time.

10. To serve, place the chicken on a platter and offer the sauce separately in a bowl.

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