Spiced Yoghurt Roast Chook

  • Enough Free Range Chook Pieces for 4 people

  • 1/2 cup Plain Yoghurt

  • A big splosh of Granny Mel’s Roasted Capsicum Sauce

  • 1 x 400g can Tomatoes

  • 2 Red Capsicums

  • 1 Onion

  • 100g Fetta Cheese

In a bowl, stir together the yoghurt, Roasted Capsicum Sauce and tomatoes. Add the chicken and marinate in the fridge for 1 or more hours.
Pre-heat oven to 200C. Remove the seeds and core from the capsicums and cut in ½ lengthways. Peel and cut onion into ¼. Toss with a bit of Olive Oil and place into the bottom of a roasting pan.
Arrange the chicken top and roast, basting occasionally with pan juices, until the vegetables are very tender and the chicken is deep golden brown and cooked through, 1 1/2 to 2 hours. Transfer the chicken to a large plate and tent with foil; set aside.
For the sauce: Drain the pan drippings into a bowl, then skim off and discard the fat; set aside.
Remove and discard the skin from the capsicums and onions, then transfer them to a food processor. Add the Fetta cheese and pan drippings and puree until smooth.

Serve with cous cous and garden salad or veges

Spiced Yoghurt Roast Chook

  • Enough Free Range Chook Pieces for 4 people

  • 1/2 cup Plain Yoghurt

  • A big splosh of Granny Mel’s Roasted Capsicum Sauce

  • 1 x 400g can Tomatoes

  • 2 Red Capsicums

  • 1 Onion

  • 100g Fetta Cheese

In a bowl, stir together the yoghurt, Roasted Capsicum Sauce and tomatoes. Add the chicken and marinate in the fridge for 1 or more hours.
Pre-heat oven to 200C. Remove the seeds and core from the capsicums and cut in ½ lengthways. Peel and cut onion into ¼. Toss with a bit of Olive Oil and place into the bottom of a roasting pan.
Arrange the chicken top and roast, basting occasionally with pan juices, until the vegetables are very tender and the chicken is deep golden brown and cooked through, 1 1/2 to 2 hours. Transfer the chicken to a large plate and tent with foil; set aside.
For the sauce: Drain the pan drippings into a bowl, then skim off and discard the fat; set aside.
Remove and discard the skin from the capsicums and onions, then transfer them to a food processor. Add the Fetta cheese and pan drippings and puree until smooth.

Serve with cous cous and garden salad or veges

Capsicum Fish Fillets

Cook.

 
Serve with cous cous & yoghurt, lemon and veges

Deets

Mooral Creek Rd,

STRATHCEDAR, NSW, 2429

grannymel1@hotmail.com

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