Roast Red Wine Chicken – Le Halal Version
30 min
60 min
4-6 Per
- Wash and clean the chicken pieces. Rub them with a bit of salt to enhance the flavour of the chicken.
- Pre-heat oven to 200 degrees under the grill setting.
- In a deep roasting pan, add hot water, tomato paste and chicken stock together and stir till the stock dissolves.
- Add in the apple cider vinegar.
- Rub chicken with the herbs of your choice, and generously add salt and pepper to taste.
- Arrange the chicken nicely in the pan, and add in the onions, carrots and potatoes in between the pieces of chicken.
- Leave to marinate overnight or 30 minutes. I was too hungry so I placed it in the oven immediately.
- Cover the pan with a piece of aluminium foil and cook in the oven for 30 minutes.
- After the first 30 minutes, remove the foil and continue cooking the chicken for another 30 minutes, or until the skin is crisp.
- Serve with couscous or some freshly baked bread.
- 150ml hot water
- 1 cube of chicken stock
- 100g tomato paste
- 3 sprigs of fresh thyme, leaves picked (I used rosemary because I was out of thyme – hahahha get it?)
- 3 sprigs of fresh marjoram, leaves picked (I used tarragon as I was in a major rut – okay I should stop)
- 100ml red wine vinegar (I used apple cider vinegar)
- 1 whole chicken cut into 8 pieces
- salt and freshly ground black pepper (please do not ever use white pepper)
- 500g baby potatoes, washed and quartered
- 3 onions, peeled and quartered
- 6 carrots, peeled and quartered lengthways
