Roast Chicken with Mastic Sauce RecipeOrigin: North Africa Period: Traditional |
Ingredients:
1 Whole Chicken (about 1.2kg) 
Roast Chicken with Mastic Sauce Preparation:Method:Wash and dry the chicken, smear with the butter and season with sea salt and freshly-milled black pepper. Place in a roasting dish, cover loosely with foil and bake in an oven pre-heated to 180°C for 1.5 hours, or until done. Remove the chicken from the baking dish and set aside. Meanwhile place the baking dish on top of your oven and warm on medium heat. Add the vegetables to the pan and fry until just browned. Add the white wine and cook until it all evaporates then add the water. Reduce to a simmer and cook for twenty minutes before adding the cornflour to thicken the liquid. Finally add the mastic powder (and the fruit cocktail if using). Cook for about 2 minutes then take off the heat. Carve the chicken into slices, arrange these on a large serving dish and drizzle the sauce over the top. Serve immediately with either mashed potatoes or minted new potatoes. |
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