1 whole free-range chicken (1.75kg)
1 brown onion
4 cloves garlic
½ cup coriander leaves, to serve
½ cup Beerenberg Taka Tala Sauce and Marinade, to serve
fried sweet potato strips, to serve (optional)
FOR THE YOGURT SAUCE:
1 cup plain yoghurt
1 tbsp lemon juice
¼ tsp salt
freshly ground pepper
FOR THE KATCHUMBER:
1 cup finely diced cucumber
1 cup finely diced tomato
½ red onion, peeled and finely diced
1 birdseye chilli, sliced
1 tbsp each, shredded mint and coriander
1 tbsp lime juice
¼ tsp ground cumin
¼ tsp salt
pinch of caster sugar
For a roast chicken with a bit of a difference, try this lemony version with afro-indian twist. The exotic spices of Beerenberg Taka Tala Sauce & Marinade are a perfect match with the sour yoghurt, salty chicken and refreshing katchumber.
Heat your oven to 180°C (fan-forced).
Cut the lemon and onion into eighths, halve the garlic cloves and arrange them in the base of a heavy roasting tray (you don’t need to peel any of them). Butterfly the chicken by cutting out the backbone with kitchen scissors. Chop the backbone into pieces and place the pieces into the roasting pan as well. Place the chicken skin-side up on top of the contents of the pan and season the skin well with salt.
Roast the chicken for 45 minutes to an hour, basting every 15 minutes with the pan juices until the chicken is cooked through and the skin is crisp and browned. Remove the chicken from the roasting tray and rest it in a warm, draught free place for at least 10 minutes and baste generously with the pan juices.
For the yoghurt sauce, mix together the ingredients and adjust seasoning to taste.
For the katchumber, combine all the ingredients together in a bowl and set aside for at least 10 minutes.
To serve, drizzle the chicken with the yoghurt sauce and scatter with coriander. Serve with the katchumber, Beerenberg Taka Tala Sauce and Marinade and fried sweet potato shavings (if using).