East Africa Roast Chicken
By VicentaLakin
This is African food, East Africa is East Africa, from taste in Africa. The mix of spices with Sydney wine, coconut, tomato mash, which is very ludicrous, and some pepper powder, also has a little effect on the mouth of the mouth. And the result is, half-cooked, the scent comes out of the tin paper sew
Recipe Recommendations
- big chicken drumstick of 4
- Room warming unsalted butter 15 ml
- garlic of 3
- black pepper 5 ml
- turmeric powder 5 ml
- cumin powder 2.5 ml
- dried thyme 5 ml
- parsley 15 ml
- thick coconut milk 60 ml
- Semi-dry Sydney wine 60 ml
- tomato puree 5 ml
- salt appropriate amount
- chili powder appropriate amount
- slightly spicy
- roast
- an hour
- simple
Steps for East Africa Roast Chicken
1
Chicken leg wash, dry water with paper in the kitchen; to make it taste better, you can cut your bones in the chicken leg
2
The salt of each chicken leg, the internal and external massage, ensures that the skin is evenly covered
3
All the ingredients are mixed, the mixer is broken
4
Put it in the chicken leg and make it for the night
5
The oven warms 200 degrees. The chicken legs are on the grill
6
ON TIN COVER, ROAST FOR HALF AN HOUR, REMOVE THE TIN PAPER AND CONTINUE TO BAKE FOR 20 MINUTES, AND GRILL/BROIL 3-5 MINUTES UP TO BRITTLE. (BOOKED WHOLE CHICKEN, 190 DEGREES CELSIUS, TAKES LONGER, 1-1.5 HOURS, REMEMBER TO FLIP)East Africa Roast Chicken Make Tips
1. Cumin or thyme can be replaced with coriander powder.
2. For those who want to roast vegetables together, add them to the oven about half an hour before the cooking is done. Potatoes can be roasted in the oven with the chicken.
3. From my experience, cheaper coconut milk is thinner, while the more expensive one is thicker.