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    You are in: Home / Recipes / East African Roast Chicken Recipe
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    East African Roast Chicken

    Average Rating:

    2 Total Reviews

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    • on February 02, 2010

      This easy-to-make recipe also appears in The Taste of Africa, a cookbook by Rosamund Grant and Josephine Bacon. I didn't have any tomato puree, so replaced it with one finely chopped cherry tomato. Otherwise I followed the recipe. In future, I would remove the foil covering much earlier than suggested. My chicken didn't brown up much -- I didn't take a photo as the finished bird wasn't as photogenic as I would have liked. Also, the flavours were surprisingly mild. Like Beautiful BC, I expected a more intense result. In future, I would at least triple the cumin and add a chopped chili to the marinade mix. That said, the finished bird was very moist and tender.

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    • on June 23, 2008

      This made for a very moist and tender bird. It had very nice subtle flavouring. I substituted a dry white wine (pinot grigio) for the sherry but only because I'd run too low on that. I'd thought the flavour would be more intense than it was after marinating over night but it was very mild. Made for ZWT4

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    Nutritional Facts for East African Roast Chicken

    Serving Size: 1 (224 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 497.4
    Calories from Fat 333
    Total Fat 37.0 g
    Saturated Fat 13.2 g
    Cholesterol 152.7 mg
    Sodium 170.0 mg
    Total Carbohydrate 2.9 g
    Dietary Fiber 0.3 g
    Sugars 0.8 g
    Protein 33.9 g

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