This is an incredible Sunday lunch with a twist. Tinga paste is a Mexican chilli paste that packs a punch of flavour and spice. You can add more or less to control the level of heat, but 3 tablespoons is perfect for me. Roasting a whole chicken with some typical Mexican veg makes for a roast that will knock your mates’ socks off. The best part is it requires minimal prep – the oven does all the hard work – and when it’s done you can use the leftovers for a whole host of delicious recipes during the week. It’s clever cooking that is easy on the wallet but doesn’t compromise on flavour. You have got to try this!Ingredients
- 3 Peppers, cut into chunks
- 1 Red Onion, cut into chunks
- 1 Sweet Potato, cut into chunks
- 1 Lime
- 1 tablespoon of Extra Virgin Olive Oil
- 3 tablespoons of Mexican Tinga Paste (or whatever paste you can get your hands on, whether it’s Mexican, Indian or something else!)
- 1 Whole Medium Chicken
- Feta Cheese (optional but delicious)
- Preheat the oven to 200°C. Throw the peppers, onion and sweet potato into a roasting tray. Drizzle with the olive oil, squeeze in the juice of 1 lime and season generously with salt and pepper. Add 2 tablespoons of the tinga paste and give all the veg a little slap and tickle to transmit those flavours.
- Get the chicken on a large chopping board and using a knife, cut through the centre of the underside of the chicken. This will allow you to spread it out slightly, making it more flat. Slit the legs to allow all the flavour to get right down to the bone.
- Place the chicken on top of the veg and smear with the remaining tinga paste. Spend a couple of minutes really rubbing the flavour into the meat.
- Get the tray in the oven for about 1 hour, or until the chicken is cooked through. Remove from the oven, leave to cool down for a couple of minutes, and enjoy with a snow of feta cheese sprinkled over the top. Save any chicken for delicious leftover meals during the week!