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Kuku wa Kuchoma Kwa Tanuri (Chicken Roasted in Oven)

This tanuri (oven) roast chicken comes out super moist, tender and just melting in your mouth. The roasting time depends largely on the size of your chicken.

Course Main Course
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4 people
Author Agnes Kalyonge - Jikoni Magic Admin

Ingredients

  • 1.3 kg Chicken
  • 30 g Unsalted butter
  • 3 Garlic cloves - finely minced
  • 3 " Ginger - finely minced
  • Salt to taste
  • Red chili powder to taste
  • 1 Tbs Curry powder
  • 1 tsp Turmeric powder
  • Bunch of dhania (coriander) leaves - roughly chopped
  • 3 Medium sized potatoes - cut into 1/4 wedges
  • 1 Tbs Sunflower oil - any neutral flavoured oil will do
  • 2 Bay leaves
  • 2 Medium sized onions - divide one into quarters and the other one into rings
  • 1/2 Lemon - divided into two quarters

Instructions

  1. Pre heat oven to 200C.

  2. Start by mixing the salt, chilli powder, butter and curry powder together until everything is well incorporated then add the dhania, ginger and garlic to this mixture and continue mixing till everything is well blended and set aside.
  3. Put your fingers under the skin of the chicken and loosen the skin gently around the breast and thighs.
  4. Salt the inside cavity of chicken according to taste.
  5. Stuff the butter mixture under the chicken skin and massage it gently to spread it through out the chicken.
  6. Apply any remaining mixture on top of the chicken skin.
  7. Stuff the cavity of the chicken with the lemon, onion wedeges and bay leaves and tie up the legs.
  8. Line baking tray with onion rings and place chicken on top.
  9. Arrange the potato wedges around the chicken, drizzle vegetable oil on them and sprinkle salt to taste.
  10. Drizzle a bit of vegetable oil on top of the chicken as well.
  11. Tuck chicken wings underneath the bird.
  12. Roast in oven for 1 hour 30 minutes or until juices run clear.
  13. If potatoes are not browned return to oven at 250C for about 10 minutes.
  14. Rest chicken for about 10 minutes while covered by foil paper.

Serving Suggestions:

  1. Some vegetables and flakey layered chapatis are the best accompaniment to this roast chicken.