CHICKEN ROAST

This was the main dish of our Easter lunch yesterday and it was relished by everyone. It is usually roast lamb that many people eat on Easter sunday but we decided to have roast chicken.

1 bunch of fresh coriander ( don't cut off stems,use everything)
1 large garlic pod
1" Ginger
10 whole peppercorns
10 cloves
1" cinnamon stick
10 Indian Rocket chillies
Small ball of Tamarind or(Kokum)
2 large onions
50 ml Malt Vinegar.
Salt as required

Skinned Chicken around 1.5 kg by weight.

Method:
-Take all the ingredients and blend into a smooth paste. Add little water if required
-Skin the Chicken and rub with salt and apply all the paste.
-Take a baking tray and arrange some slices of onions and put the Chicken on it and leave it overnight or maybe even longer in the Fridge to marinate very well.
-Preheat the oven for 20 minutes on Full blast.
-Then reduce the temperature to 180 deg Celsius, and bake for about 2 hrs.
-Between the 2 hours, turn the chicken upside down, to achieve even Cooking. Slower the better and it roasts perfect.Chicken Roast
- Recipe was well appreciated by our Guests and nothing was left......