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How to make veggie butterfly roast chicken

SUNDAY MAGAZINE
By Chef Ali Mandhry | Oct 10th 2021 | 1 min read
By Chef Ali Mandhry | October 10th 2021
SUNDAY MAGAZINE

Happy Sunday! Today we make a whole roast butterfly chicken with veggies.

What you will need:

For the chicken

1 whole chicken 

1 teaspoon garlic powder 

1 teaspoon cumin powder 

1 teaspoon ginger powder 

1 teaspoon black pepper 

1 teaspoon oregano 

Salt to taste 

70g tomato paste 

Juice of 1 lime 

250g okra (ladies’ fingers), halved 

For the veggies 

2 tomatoes, diced 

200g broccoli, roughly cut 

200g cauliflower, roughly cut 

1 onion, cubed

1 teaspoon olive oil 

1/4 cup tamarind sauce 

1 chicken bouillon cube 

What to do:

Using a knife cut the chicken straight from the backbone and lay it flat on a flat baking tray. Marinate the chicken with garlic, cumin, ginger, black pepper, oregano, salt, tomato paste and lime. Massage the marinade over the chicken and put it aside for about an hour. Roast in the oven at 200°C for 45 minutes. Now remove from the oven and add in the okra. Then return to the oven and roast for another 15 minutes.

Sauté the veggies in a pan over medium heat. Pour in the oil, and put in all the veggies. Add in the tamarind sauce and chicken bouillon cube and cook for about five minutes. Remove the okra from the roasted chicken tray and mix them with the veggies. Now place the veggies on a serving platter and layer the chicken on top. This is a complete meal. Enjoy while still hot.  

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