Spicy Roast Chicken

Serves 4

50 g / ¼ cup ground almonds

50 g / 1/3 cup shredded coconut

150 ml oil

1 medium onion, finely chopped

1 tsp fresh ginger root, chopped

1 tsp fresh garlic, crushed

1 tsp chilli powder

1 ½ tsp garam masala

1 tsp salt

150 ml yogurt

4 chicken quarters, skinned

·      Dry roast the almonds and coconuts and set aside.

·      Heat the oil in a frying pan and fry the onion, stirring, until golden brown.

·      Place the ginger, garlic, chilli powder, garam masala and salt in a bowl and mix with the yogurt. Add the almonds and coconut and mix well.

·      Add the onions to the spice mix, blend and set aside

·      Arrange the chicken quarters in the bottom of an oven dish. Spoon the spice mix over the chicken sparingly.

·      Cook in a pre-heated oven, 160°C, for 45 mins.