Ingredients
- 1 (2 5/8 kg) chicken
- 450 g cooked sweet potatoes or 450 g yams
- 1 onion
- finely-chopped
- 1 tomatoes
- blanched
- peeled and finely chopped
- 50 g peanuts
- coarsely chopped
- 2 eggs
- 1 garlic clove
- mashed
- 1 teaspoon salt
- 14 teaspoon thyme
- 4 drops Tabasco sauce
- 60 g butter
- melted
Instructions
- Preheat oven to 160C.
- Clean and thoroughly dry the chicken.
- Set aside.
- Combine the sweet potatoes (or yams) with the onion, tomato, peanuts, eggs, garlic, salt, thyme, hot sauce and melted butter.
- Stuff the bird with the mixture (stuff both the body cavity and the neck).
- Cross the legs in fromt of the body opening and tie with butcher's twine.
- Fold the neck skin over the back of the bird and secure with a strong toothpick.
- Spread the bird with butter, season with salt and pepper then place on a metal rack in a baking pan.
- Roast in an oven pre-heated to 160C for 45 minuites, then turn the bird the other way round and roast for a further 45 minutes .
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