Golden Roast Chicken & Root Veggie Tray Bake with Roast Pepper Phuthu
A blend of spices give this dish its special golden hue. The perfect tray bake for weeknights.
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INGREDIENTS
- 1 free-range chicken
- 1 large sweet potato, cut into large chunks
- 2 large carrots, halved lengthways
- 200g pumpkin, cut into wedges
- 2 onions, cut into wedges
- 1 T Cumin seeds
- 1 T Coriander seeds, crushed
- 1 T Chilli flakes
- 1 T Smoked paprika
- 1 T Turmeric
- 1 T Garam masala
- 100ml honey
- 100ml olive oil
- Juice of 1 lemon
- 1 thumb sized piece of ginger, grated
- 4 cloves garlic, minced
- Salt
For the phuthu
- 1 ½ cups water
- Salt
- 3 cups maize meal
- 4 T vegetable oil
- 1 red pepper, julienned
- 1 yellow/orange pepper, julienned
- 2 cloves garlic, sliced
- 1 bunch flat-leaf parsley, roughly chopped
- 1 bunch fresh coriander, roughly chopped
- 1 T vegetable seasoning
METHOD
Preheat the oven to 220 degrees Celsius. In a bowl, combine the olive oil, honey, lemon juice, garlic, ginger, salt and all the spices. Rub the chicken and vegetables with the spice mixture and arrange in a Le Creuset 32cm Rectangular Dish. Cover with tin foil and place in the oven, roasting for 35 minutes and then uncovering and roasting for a further 10 minutes until golden brown and cooked through.
While the chicken roasts, bring the water to a rolling boil in a casserole. Add salt and then the maize meal, stirring continuously with a fork until the pap is crumbly with minimal lumps. Add more maize meal if the mixture is too wet. Stir again and then cover and lower the heat. Cook for a further 20 minutes or until the pap is no longer grainy in texture.
Heat a pan and add oil. Fry the rest of the ingredients on a medium heat until the peppers are soft and slightly charred. Stir the fried peppers into the phuthu. Serve warm alongside the roast chicken and vegetables.
Image and recipe by Khanya Mzongwana
