CHICKEN PAN ROAST WITH BRAISED VEGETABLES
This simple and delicious Chicken Roast makes a perfect meal either for lunch or dinner. The left overs make good sandwiches the next day.
4 whole Chicken thighs and legs or one small whole chicken
Salt to taste
2 teaspoons ground black pepper
1 teaspoon Chillie powder
2 tablespoons oil or ghee
2 or 3 dry red chillies
A few whole pepper corns
3 carrots peeled and cut lengthwise
8 or 10 runner beans broken into halves
Marinate the chicken with the salt, pepper and chillie powder for about half an hour.
Heat oil or ghee in a thick -bottomed pan and add the chicken thighs together with the broken red chillies and pepper corns. Turn the chicken from side to side and fry on medium heat for about for about 5 minutes or till the pieces becomes firm. Add about 1 cup of water and mix well. Cover the pan with a tight lid and cook first on high heat then over low heat turning the chicken occasionally till the chicken is cooked and all the water / soup is absorbed.
Add the carrots and beans and cook till just tender. Continue to cook till the chicken is roasted to a lovely golden brown.
Serve with mashed potatoes and bread