Whole chicken, spicy, sweet & sour
Published 12/02/2011 | 10:58
Roast chicken can be a little boring, so roasting it this way not only gives a nice spicy flavour, but the chicken also looks great too. If you prefer, you could use four chicken breasts and finish them off in the pan.
As an alternative to roast potatoes, you could serve some pan-fried noodles.
YOU WILL NEED
1 whole chicken (not too big, 3-4lbs)
2 red chillies, chopped and deseeded
2 tbsps curry powder, or any spice mix
50g chopped ginger
6 cloves garlic, crushed
2 tbsps brown sugar
3 tbsps olive oil
2 tbsps chopped thyme
1 tbsp chopped sage
1 tbsp sea salt
2 tbsps white-wine vinegar
Mix together all the ingredients, except the oil and vinegar. Cover the chicken with the olive oil and vinegar then sprinkle all the other ingredients over the chicken. Season with some freshly ground black pepper. Roast the chicken in the oven at 190°C for two hours (25/30 minutes per lb). Continue to baste throughout cooking Once cooked, leave to rest for 10 minutes before carving.