East African Roast Chicken Food

PERI PERI AFRICAN CHICKEN

Steps:

• In a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and salt. Rub chicken with the mixture, place in a dish, and marinate for 3 hours.
• Preheat a grill for medium heat.
• Place chicken onto the grill and discard the marinade. Cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.

EAST AFRICAN ROAST CHICKEN

Steps:

• Remove the giblets from the chicken, if necessary, rinse out the cavity and pat the skin dry.
• Put the butter and all the remaining ingredients in a bowl and mix together well to form a thick paste.
• Gently ease the skin of the chicken away from the flesh and rub generously with the herb and butter mixture. Rub more of the mixture over the skin, legs and wings of the chicken and into the neck cavity.
• Place the chicken in a roasting tin, cover loosely with foil and marinate overnight in the fridge.
• Preheat oven to 375F/190°C.
• Cover the chicken with clean foil and roast for 1 hour, then turn the chicken over and baste with the pan juices.
• Cover again with foil and cook for 30 minutes.
• Remove the foil and place the chicken breast-side up. Rub with a little extra butter and roast for a further 10-15 minutes until the meat juices run clear and the skin is golden brown.
• Serve with a rice dish or a salad.

EAST AFRICAN CURRIED CHICKEN SOUP

Steps:

• In a large pot, brown the chicken pieces in the oil.
• Remove chicken, set aside, and add the onion and garlic to pot.
• Sauté until soft, then stir in the peri-peri, the masala meusi, and the black pepper.
• Fry for about 2 more minutes.
• Add the tomatoes, stock, chicken pieces, and coconut, bring to boil, then reduce heat and simmer for 30 minutes.
• When the chicken is done, add banana chunks, and simmer for about 10 more minutes.
• Ladle into bowls and enjoy!

WHOLE ROASTED CHICKEN NORTH AFRICAN STYLE

Steps:

• Heat oven to 425 degrees F.
• After washing chicken, wipe with paper towels and season the chicken and cavity with salt and pepper.
• Using a mortar and pestle, pound the parsley, chervil, chopped onion, butter, cumin, cayenne pepper, and 1/2 tsp salt to a paste.
• Spread the paste carefully over the whole chicken with a spatula.
• Place a skewer through the wings of the chicken to secure them closely to the sides of the bird during cooking.
• Lay the chicken, breast side down, in a roasting pan and roast for 20 minutes until lightly browned.
• Turn the bird over so that the breast is up and roast for another 15-20 minutes.
• Remove chicken from oven and turn down the heat to 350 degrees F.
• Meanwhile, lightly dust the chicken breast with flour.
• Place chicken back in oven.
• Baste with pan juices and continue to roast for about 1 hour or until the chicken is done, and continue basting frequently during cooking time.
• When done, the juices will run clear when you push a skewer through the thickest part of the leg.
• Remove chicken to a cutting board and carve.
• Serve immediately.

EAST AFRICAN BRAISED CHICKEN

Steps:

• Preheat oven to 350°F.
• Sprinkle chicken with salt and black pepper.
• Heat oil in a Dutch oven over medium-high heat.
• Add chicken, cook 4 minutes on each side or until golden brown.
• Remove the chicken from pan.
• Add the onions to pan; reduce heat to medium-low, and cook for 10 minutes, stirring frequently.
• Add the ginger and next 5 ingredients (ginger through garlic), cook for 1 minute.
• Stir in chicken, broth and the remaining ingredients, and bring to a boil.
• Cover and bake at 350°F for 1 hour.