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African Roasted Chicken



African Roasted Chicken


1,2-1,5 kg chicken
2 cloves crushed garlic
1 tsp fresh crushed black pepper
1 medium size crushed ginger
1 tsp clove
2 tsp lemon juice
1 tsp thyme
2 tsp vinegar
1 tsp salt
4 leaves of fresh crushed coriander ( or parsley)
3-5 tsp olive oil



Cut the chicken into four parts ( or leave as whole ) and lard it with the cloves into various parts of the chicken. Mix the pepper, garlic, ginger, lemon juice, thyme, vinegar, coriander and salt in the olive oil, and carefully rub the mixture over the chicken. Put it in a bowl, and let it stand for 3 to 4 hours in the fridge covered. Turn the chicken after 2 hours.

Heat the oven to 200 degrees. Put the chicken into a raosting pan. Cover it with aluminium foil and place it in the oven. Remove the aluminium foil after half an hour, baste the chicken with pan juice, set the temperature down to 180 degrees, and let it roast for 20-30 minutes ( or until it becomes golden brown on one side ). Turn the chicken and let it roast for 20 minutes ( or until golden brown ).

Serve garnished with fresh bay leaves and boiled rice.