SPICY ROAST CHICKEN WITH ROTI

Photo and recipes: Yasmeen Ibrahim

1 kg chicken, cut into four pieces
1 tablespoon of crushed chillies
1 green chilly, finely chopped
1 tablespoon of ginger and garlic paste
1 teaspoon salt
¼ teaspoon black pepper
¼ cup of lemon juice
¼ cup of cooking oil
2 tablespoons of tomato sauce
3 potatoes, cut into wedges
1 onion, sliced through the centre in half
Simply marinate chicken with the above spices and leave to rest in the refrigerator for 2 hours.
Place on an oven tray and bake at 200 ºC for ½ hour.
Remove from oven and turn the chicken pieces around.
Place back in the oven for another ½ hour.
For the gem squash:
Simply cut gem squash in half and remove seeds.
Boil for around 20 to 30 minutes.
Remove from heat.
Place a tablespoon of sweetcorn on each gem squash and dust with some sugar and and little butter on each one.
Place in the oven for 5 minutes before serving.
For the roti:
2 cups cake flour
100 g butter melted
¼ cup of cooking oil
½ teaspoon of salt
1 cup of boiling water
Sift flour in a large dish. Add salt.
Make a mixture of the butter and cooking oil and add half of the mixture to the flour. Keep aside half for frying.
Add the boiling water ¼ cup at a time until you have a smooth and rollable dough. You may not need all the water.
Roll into rounds or squares if you prefer and fry in a hot pan. Whilst frying baste the roti on each side with the butter mixture.