ROAST CHICKEN WITH TOMAMI
Ingredients for 4 persons
As an exception this recipe is for 2 and not 4 persons
1 chicken, approx. 1.2 kg
500 g floury potatoes
1 clove garlic
4 tbsp. plus 1 tsp. TOMAMI # 1 or # 2
1 tsp. sweet paprika powder
1 pinch of smoked paprika powder (optional)
40 g butter
1 small can of maize (150 g net weight)
Some sprigs of parsley
Freshly ground black pepper
1. Heat the oven to 180 degrees. Salt the chicken inside and out, rub with oil and place in a roasting pan. Roast in the hot oven on the second rail down for approx. 60 minutes.
2. Boil the unpeeled potatoes for 20-30 minutes depending on the size and let the water evaporate. Peel the garlic for the seasoning sauce, grate finely and add 4 tablespoons of TOMAMI and the paprika – stir.
3. Peel the potatoes, mash with 20 g of liquidised butter, season with salt. Drain the maize, finely chop the parsley. Melt 20 g butter in a pan, add 50 ml water and 1 tsp. TOMAMI and heat the maize. Stir in the parsley and add salt.
4. Turn up the oven up to 220 degrees. Remove the chicken from the oven, brush with half the seasoning sauce and put it back in the oven. Bake for 3-4 minutes, then remove and spread on the remaining sauce. Bake again for 3-4 minutes. Season with fresh pepper and serve with the mashed potatoes and maize.
Preparation time: 25 minutes (+ 70 minutes cooking time)
A recipe by Stevan Paul.