East African Roast Chicken
East African Roast Chicken has very simple ingredients but the end result was very flavourful and delicious. The original recipe uses a whole chicken but I have used chicken legs which was de-boned but skin was left on. Recipe from “The African and Middle Eastern Cookbook” by Josephine Bacon and Jenni Fleetwood Serves 6; Preparation time 10 mins; Cooking time overnite+1½ hours Ingredients: 1.8-2.0 kg chicken 30 ml softened butter, plus extra for basting 3 garlic cloves, peeled and crushed 1 tsp ground black pepper 1 tsp ground turmeric ½ tsp ground cumin 1 tsp dried thyme 1 tbsp...
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