Cape Malay Roast Chicken

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This is such a great recipe, the Cape Malay flavours really add a great punch to your normal roast chicken. Don’t be put off by the long list of ingredients, majority you’ll probably already have in your pantry/fridge. You can also use chicken pieces, just use a shallower dish.

The secret to the distinctive flavour of Cape Malay cuisine is a careful blend of spices – the most important of which is turmeric. 


INGREDIENTS

1 x 1.5 kg free-range whole chicken
2 tbsp butter
½ brown onion, thinly sliced
4 garlic cloves, crushed
½ a red pepper, sliced
1 fennel bulb and stalk, thinly sliced
Sea salt & black pepper
1 x 400ml
coconut milk
Squeeze of lemon juice
½ cup water
1 tbsp mild/hot curry powder
1 tsp turmeric
½ tsp ground cinnamon
½ tsp ground cumin
4 fresh sage leaves
½ a butternut, chopped into chunks
½ punnet baby marrows, roughly chopped
½ a punnet patty pans

For the stuffing:

½ red pepper, roughly chopped
½ yellow pepper, roughly chopped
½ an apple, roughly chopped
½ a brown onion, roughly chopped
1 red chilli, chopped
2 garlic cloves, crushed
1 tsp xylitol
¼ tsp mixed spice
¼ tsp turmeric
2 tbsp butter
Olive oil
Sea salt & black pepper

Hot chutney, to serve


METHOD
Serves 5-6
Preparation 15 minutes
Cooking time 1 hour


Preheat the oven to 180°C.

For the stuffing:

Place a saucepan on high heat, add the butter and a dash of olive oil. Chuck in all the chopped ingredients and spices and sauté for 5 minutes. Add the water and simmer on low heat for another 5 minutes.

Stuff the chicken with the mixture and string the drumsticks together. Rub a generous amount of sea salt and black pepper onto the chicken.

Place the stuffed chicken in a casserole dish. In the same saucepan you used for the stuffing, melt the butter and sauté the onion, garlic, red pepper and fennel until soft (7 minutes) season with salt and pepper.

Then add the coconut milk, water, lemon juice, xylitol, curry powder, all the spices and sage. Make sure you sprinkle the spices onto the chicken.

Cover the dish and bake for 30 minutes.

Then add the butternut, baby marrows and patty pans to the dish, spoon over the coconut milk and cook for another 20 minutes with the lid on.

Remove the lid and allow the sauce to thicken for a few minutes, then switch the grill onto full whack and let the chicken skin get a bit crispy.

Serve with delicious cauli-rice or normal rice and a big dollop of Mrs Balls Hot Chutney.

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6 thoughts on “Cape Malay Roast Chicken

  1. Hi Natalie, I love the stuffing in this recipe. The squash holds on to the flavors in this dish so well. I was curious why you chose xylitol for sweetening this dish. Could stevia, dates or honey work as a suitable alternative? Also, what kind of curry do you recommend most? I tend to favor red curry, but I was wondering if yellow or orange curry might be a better fit.

    • Hello Seema, Thank you so much 🙂 Whether you chose xylitol or stevia, it’s much of a muchness, depends on preference I guess. Dates and honey are delicious, but they are very high in sugar.

      My favourite is green curry, I love the heat. It depends what you’re looking for in a dish.

      Thank you for your support 🙂

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