Ingredients 1 whole chicken
4 chicken pieces
1 red pepper
1 bunch of thyme
Cup of rice
Tsp ground black pepper
Tbslp tomato puree
3 garlic cloves
1 large sweet potato
1 white cabbage
Finely slice the garlic.
Peel the potatoes and place in a large pan.
Peel the sweet potato and chop into chunks.
Add to the pan.
Add two pints of water to the saucepan and boil for 20 minutes.
Peel the carrot.
Chop into chunks and set aside.
Repeat with the cabbage.
Season with chicken legs with the tomato puree, thyme, black pepper and rosemary and add to a dutch pot/deep frying pan and cook over a high heat for 5 minutes per couple of pieces.
Once browned all over (but not cooked), set aside and repeat the above step with the rest of the chicken pieces.
Place the browned chicken back in the dutch pot and pour over 2 pints of water, add half a tin of chopped tomatoes, the carrot, garlic and cabbage, place a lid on top and cook over a simmering heat for 1 hour.
Place the potatoes on a baking tray, drizzle over some olive oil and cook for 1 hour at 170 degrees.
Rub the whole chicken with mixed spice, thyme leaves, black pepper, chopped mango and a chopped red pepper.