Sort ingredients
kriekie123
QR Code
Listen
Pdf
Prepare the paste by combining 30g fresh coriander, 1 teaspoon each of chopped garlic, green chilli and ginger, 4 heaped tablespoons of double cream plain yoghurt, ¼ cup olive oil, 2 tablespoons butter, maldon salt and crushed black pepper
Rub the paste on the whole chicken and place lemon slices on top
Prepare the leeks by using the crispy bottom stems
In the roasting pan, combine ½ cup dry white wine, 2 tablespoons chicken stock concentrate, ½ cup water, 1 tablespoon butter, drizzle of olive oil, drizzle of chicken stock, salt and pepper with the leeks
Roast the chicken with lid at 220°C for one hour
Remove lid and roast for another 15-20 minutes until nicely browned
Serve with sticky steamed jasmine or basmati rice