A mildly seasoned chicken marinated in herbs and spices. The chicken is also lightly rubbed and infused with butter. Roasted till golden brown and well cooked, the chicken is served with mashed potatoes and a creamy gravy

Ingredients for the chicken

  • 1 whole chicken, cleaned and rinsed
  • Salt to taste
  • 50g butter, cut into cubes
  • 1 ½ teaspoon ginger and garlic paste
  • ¼ teaspoon each of chilli, turmeric, curry, coriander and cumin powders

Method for roasting the chicken

  1. Rub the surface and cavity of the chicken with butter, salt ginger and garlic paste.
  2. Piece tiny holes into the chicken and infuse butter into it.
  3. Add the chili powder, tumeric powder, curry powder, coriander and cumin powder.

Set the chicken aside and prepare the stuffing.

Stuffing for the chicken

Ingredients:

  • 250g chicken livers, cleaned and rinsed
  • 1 teaspoon ginger and garlic paste
  • 3 curry leaves
  • Salt to taste
  • 3 slices of bread, processed into crumbs
  • 1 teaspoon butter
  • 2 tablespoons oil
  • 1 sprig spring onions
  • 3 mint leaves, finely chopped
  • 3 sprigs thyme, cut into halves
  • 1 egg, beaten
  • ¼ onion, diced finely
  • ¼ onion, finely sliced
  • Freshly ground black pepper
  • ¼ teaspoon each of chilli, coriander and cumin powders

Method:

  1. Heat oil in a pan and stir in the sliced onions only.
  2. When the onions are almost fried, stir in the chilli, cumin and coriander powder.
  3. Add in the ginger and garlic paste and simmer for a second or two.
  4. Combine the chicken liver, black pepper, spring onion, 1 mint leaf, and 1 sprig of thyme.
  5. Allow the chicken liver to cook through and remove from heat.
  6. In a separate bowl, combine the bread crumbs, butter, mint,and thyme
  7.  Add in a beaten egg and the cooked chicken livers. Mix well.
  8.  Seasoning with freshly ground black pepper.
  9. Mix the stuffings well and break the livers into tiny pieces. The stuffings should resemble a dough- like texture.
  10. Mould the stuffing mixture into an oblong shape and stuff into the cavity of the marinated chicken (the chicken that was marinated previously).
  11. Place the chicken and into a well greased oven tray for 45 minutes on the breast side down and roast on 180 degrees.
  12. Turn chicken over once and roast for a further 45 minutes on 140 degrees until the skin begins to crisp and turn a golden brown colour.