My mum's roast chicken and mash with a twist
Ingredients
- 1 chicken
- 4 tbsp tamari or soy sauce
- 3 cloves garlic
- 3 tbsp ghee or butter
- 1 kg frozen cassava
- 1 cup coconut milk
- salt and pepper
Instructions
- Pre-heat oven to 220C.
- Peel and remove the germ the garlic cloves. Mash into a paste with the blade of your knife or pass through a garlic press. If you're extra-lazy, used pre-minced garlic.
- Dry chicken with paper towels. Rub completely with tamari and garlic, place on a baking tray on its back and scatter small pieces of ghee all over it.
- Place tray in oven. Bake for 30 minutes, then turn chicken around (on its breast). Bake for another 30 minutes. Check if the skin is crispy enough for you, otherwise let bake for another 10-20 minutes.
- While the chicken bakes, boil the cassava in salted water until tender (around 30 minutes).
- Remove the hard stems of the cassava and mash it while still hot (it gets harder when it cools down).
- Return cassava to the pot over low heat and mix with coconut milk until heated through. Season with salt and pepper.
- Serve with a salad.