Ashanti Chicken RecipeOrigin: Ghana Period: Traditional |
Ingredients:
One whole chicken (about 1.3kg) de-boned 
Ashanti Chicken Preparation:Method:Boil the yams (or sweet potatoes) until tender. When tender remove from the cooking water and mash. While the yams are cooking fry the chicken meat (not the whole chicken) in a few tablespoons of oil. When nearly done (about 25 minutes) add the onion and tomato. Reduce the heat and simmer until the chicken is completely cooked. Add the chicken mixture to the cooked yam then add the Ashanti pepper, parsley, mint, salt and pepper. Mix well to completely incorporate. Stuff the de-boned chicken with the yam mixture then sew the chicken closed with a needle and butcher's twine. Rub with butter, salt and pepper. Place in a large casserole dish with a tight-fitting lid, add a saucer or trivet and enough water to come up to he top of the trivet. Place in an oven pre-heated to 180°C and steam for two hours (top up the water every half hour or so). Once done take the chicken out of the water, baste with butter and place on a roasting dish. Cover in foil, place back in the oven and bake for 40 minutes. Take the cover off the chicken and bake for a further 30 minutes. Serve with rice, accompanied by green tea with mint. |
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Other recipes with yams and chicken as primary ingredients: Kale and Ash Key Stew Warning: mysql_fetch_array(): 6 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 1179 Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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