Cookbook corner: Spicy chicken, okra and sweet potato mash
This meal is great for a speedy dinner party solution or an alternative Sunday dinner. Cook the chicken in the oven or, if it’s a nice day, we like to do ours on the outdoor rotisserie. Either way, it is sure to be a hit with family and friends.
Roast spicy chicken
Ingredients
1 whole chicken approx. 1.2kg – 1.5kg
2 tablespoons curry paste
2 heads of garlic crushed
4 tablespoons oil
Method
Mix the curry paste, crushed garlic, and oil into a smooth paste.
Smoother the chicken with the paste to marinate.
Cook the chicken, breast down for 1 hour – 1 hour 20 minutes in a pre-heated oven at 180˚C.
Okra in tomato sauce
Ingredients
1 x 300g of frozen or fresh okra
1 x 400g tin of chopped tomatoes
1 x jar Sacla tomatoes and olive stir in
2 onions
1 clove
Method
Finely chop the onions and lightly fry till golden brown.
Add the okra and stir together with the onions.
Then add the tomatoes and Sacla sauce, salt and pepper to taste.
Bring to the boil then reduce the heat and lightly simmer till cooked.
Sweet potato mash
Ingredients
6 large potatoes
3 large sweet potatoes
60g unsalted butter
Salt
Pepper
Method
Peel and quarter the potatoes and sweet potatoes and place them in a pan of water with some salt and bring to the boil.
Once the potatoes are soft, drain them thoroughly and then place them back in the pan.
Add the butter and seasoning then mash the potatoes well.
Spoon the mash into a shallow ovenproof dish and smooth the top. You can let this cool and then refrigerate it, covered with clingfilm, or you can top it with grated cheddar and put it straight in the oven for approximately 30 minutes.
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