- 1 WHOLE CHICKEN
- 2 TBSP MUSTARD
- 1 TSP CAYENNE PEPPER
- 1 TBSP ROSEMARY
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- 500 GRAM PORK FOR ROAST, sliced
- 50 GRAM BACON, cut
- 2 GREEN PEPPERS, chopped
- 1 ONION, chopped
- 1 APPLE, cut
- 1 BANANA, sliced
- 2 TBSP
MANGO CHUTNEY
- 2 TBSP VINEGAR
- PIECE OF GINGERROOT, chopped
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Distribute
the mustard and the cayenne pepper on the outside of the chicken and add salt
and pepper to taste. Heat some oil in a large wok and fry the chicken on all
sides. Put it in an oven dish, pour the remaining oil on top and half a cup of
water. Sprinkle the rosemary over the chicken and bake it 40 minutes at 180
degrees.
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Fry the onion, the bacon and the peppers for three minutes. Add the pork slices
and fry them 3 minutes on both sides. Add the rest of the ingredients and simmer
for 5 minutes. Take the pork out of the pan and keep it warm. Reduce the sauce a
little on high heat and pour over the pork.
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