SPICY ROAST CHICKEN WITH ROTI
Photo and recipes: Yasmeen Ibrahim
FOOD LOVERS RECIPES
1 kg chicken, cut into four pieces
1 tablespoon of crushed chillies
1 green chilly, finely chopped
1 tablespoon of ginger and garlic paste
1 teaspoon salt
¼ teaspoon black pepper
¼ cup of lemon juice
¼ cup of cooking oil
2 Tablespoons of tomato sauce
3 potatoes, cut into wedges
1 onion, sliced through the centre in half
Simply marinate chicken with the above spices and leave to rest in the refrigerator for 2 hours.
Place on an oven tray and bake at 200 degrees for ½ hour
Remove from oven and turn the chicken around
Place back in the oven for another ½ hour.
For the gem squash:
Simply cut gem squash in half and remove seeds.
Boil for around 20 to 30 minutes.
Remove from heat.
Place a tablespoon of sweetcorn on each gem squash and dust with some sugar and and little butter on each one.
Place in the oven for 5 minutes before serving.
For the roti:
2 cups flour
100 g butter melted
¼ cup of cooking oil
½ teaspoon of salt
1 cup of boiling water
Sift flour in a large dish.
Add salt.
Make a mixture of the butter and cooking oil and add half of the mixture to the flour. Keep aside half for frying.
Add the boiling water ¼ cup at a time until you have a smooth and rollable dough. You may not need all the water.
Roll into rounds or squares if you prefer and fry. Whilst frying baste the roti on each side with the butter mixture.
Geskuif