Tender, juicy roast chicken, delicious home cooked casseroles and a few home bakes might just take the edge off.
As for me, I was lucky enough to stay in bed, dreaming of food to prepare for my family…..
Here is my recipe for Masala Roast Chicken…..
1,2kg whole chicken
Salt to season
10ml Curry Me Home red chilli powder
5ml Curry Me Home Ground Cumin
5ml Curry Me Home Ground Coriander
1 large lemon, juiced
75g Spar soft butter
40ml chopped coriander
4 sprigs thyme
6 cloves garlic, crushed
2 green chillies, pounded
Lemon wedges, to serve
Rinse the chicken under cold running water and pat dry with absorbent paper towel.
Place the chicken on a chopping board with the breast side facing up.
Press down on the breastbone with the heel of your hand twice.
Turn the chicken over and cut along either side of the breast bone with poultry scissors.
Discard the breast bone and make a few slashes on the thighs and drumsticks.
Season the chicken with salt.
Sprinkle the red chilli, ground cumin and coriander over the chicken.
Rub the spices over.
Combine the butter with the coriander, fresh thyme, garlic and pounded chilli.
Lift up the chicken skin on the breast and rub the half butter mix under.
Rub the remaining butter over the chicken flattie.
Place the chicken in a ziploc bag and pour the lemon juice in.
Seal the bag and leave the chicken to marinate in the refrigerator for a few hours.
Place the chicken on a roasting pan and roast at 180 degrees celsius for 45 minutes.
The juices should run clear when the chicken is done.
Leave the chicken to rest in the roasting pan for about ten minutes before carving.
Serve with lemon wedges.
The chicken should be at room temperature before it is roasted.
I use coriander stalks to flavour the butter as it has more flavour.
Free range chicken is always on my shopping list – they taste so much better!
Curry Me Home spices are available at select Superspars around Jozi.