CHICKEN
RECIPE OF THE DAY (April 3 2007):
Spanish Roast Chicken
by Hazel
Ingredients: 1 whole chicken giblets removed
(approx. 1.5kg), 1 tsp. paprika, 2 tbsp. olive oil,
1/4 tsp. turmeric, salt to taste, feshly ground black
pepper, 100g cherry tomatoes halved, 100g chorizo
sliced, 600g tinned butterbeans drained, 6 cloves
garlic sliced
Method:
1. Place the chicken into an uncovered roasting tin.
2. Drizzle with olive oil, and rub in paprika, turmeric,
salt and pepper.
3. Place into an oven at 180 degrees C for 50 minutes.
4. Remove the chicken from the roasting tin.
5. Place the tomatoes, garlic, chorizo and butterbeans
into the roasting tin and place the chicken on top.
6. Baste the chicken with the meat juices.
7. Return the chicken to the oven for a further 40
minutes.
8. Remove the chicken from the oven and place onto
a warmed serving plate.
9. Allow the chicken to rest for 10 minutes before
carving (this stops the juices evaporating as soon
as you carve it).
10. Meanwhile, roughly mash the butter beans, tomatoes
and garlic together.
serve the chicken with a portion of the butterbean
mash and chorizo sausage and a selection of roast
vegetables.
BON APÉTIT.....
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