Butternut soup and roasted chicken
The dish needed a creamy touch which the pumpkin, potato soup came in handy
Butternut soup and roasted chicken
The dish needed a creamy touch which the pumpkin, potato soup came in handy
Cooking Instructions
- 1
Start with the Butternut soup. Peel the pototoes and slice them into cubes and place on an oven tray, wash the Butternut clean and divide into two. Slice 1 onion and spread all over the tray. Add salt, black pepper and oil. Mix
- 2
Next to the chicken, cut your chicken into favourable sizes. I used 1 large chicken (broiler). Add the crushed garlic cubes and ginger and mix into the kitchen ensuring the flavors soak in. Add the spices as you mix well. Add blended green pepper and mix to allow the flavors to soak into the chicken. Cover with a cling foil.leave for 30min to enable the chicken marinate properly.
- 3
- 4
- 5
Coconut rice. Add 5 cups of water into a sauce pan, add in oil, salt and 1 bay leaf. Allow the water to comes to boil then add in the rice.
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