FOODS OF THE CAPE: ROAST CHICKEN RECIPE

ROAST CHICKEN, RICE AND VEGETABLES

In the Cape, Chicken takeout is as common as sand. It is everywhere, you get it Nando's Chicken, Kentucky Chicken (KFC), Hungry Lion, Chicken Licken, Mehanos, Marchelos, and so, so, many other chicken joints. Each and everyone of them average in flavour, that needs to be salvaged by condiments. The kind of flavour that you get tired of after about three visits. Yet none of them beats Foods of the Cape oven roasted chicken, roasted to perfection, extra crispy and dowsed with garlic butter sauce. Look at these twin chickens, oven roasted to perfection, tender and succulent with an aroma to die for. There is nothing to beat homemade food for taste, economy and appearance and crispy. The secret to golden brown, well done, tender chicken is slow oven roast on a rotisserie, then place on rack for the fat to melt then baste with garlic sauce. (Mayonnaise is optional). Remember that you eat with your eyes and by just looking at this chicken you can already taste it. The sauce is made by melting butter with crushed garlic salt and pepper and a teaspoon of chicken spice, powdered thyme and oregano. The fragrant rice is cooked with a teaspoon of tumeric, two or three sticks of cinnamon an six pods of cardamon and salt to taste. Yams [(sweet potato) Patat] are oven roasted and the squash and marrow is steamed to preserve its nutty taste. Serve whilst hot and don't forget to lick those fingers. Not leftover chicken can be shredded and turned into a beautiful chicken and mayo salad or as a topping for a pizza.