Narciso’s Masala Chicken Pot Roast

Ingredients

1kg whole chicken with the chicken liver
Salt & pepper

Marinade

Pound the following 4 ingredients together in a mortar & pestle
1-inch piece of ginger
6 cloves of garlic
1 small bunch coriander leaves
3 green chilies

Lea & Perrin sauce

Remove the chicken liver from the cavity of the chicken and rinse the chicken thoroughly with cold running water.

Rub the salt and pepper all over the chicken, add then add the green pounded masala and splash liberally with Lea & Perrin sauce.  Marinate for 1-2 hrs.

Make the Stuffing

Chicken liver
1 slice white bread - crumbled
2 tomatoes - chopped fine
1 tsp Goan red masala
Small bit of Goa sausage or chorizo (optional)
1 tbsp sultanas
3 tbsp tomato sauce
onion cut fine

Fry the chopped onion in 1 tbsp of butter.

Add the chopped tomatoes, chicken liver, sausage and crumbled bread, to the onion mixture and fry well.

Add the red masala, tomato sauce and sultanas and cook for 15-20 minutes. Cool

Stuff the chicken with the stuffing and stitch or secure the opening with a toothpick to prevent the stuffing from falling out.

Make the Pot Roast

  1.  In a large saucepan, fry 1 large sliced onion in oil until soft but not brown.
  2. Add the chicken and brown all over - adding more oil if required.
  3. Cover the saucepan with a tight-fitting lid and roast in a moderate oven on Mark 4 for 1-1 ½ hrs until the chicken is cooked in the middle and the juices run clear.  Baste frequently.
  4. If you want gravy with the roast, add 1 cup of water and a stock cube to the pan before you put it in the oven..  Half way through the cooking process you can add peeled quartered potatoes to cook along with the roast.

 

Serve with potatoes and a green salad