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Merry Christmas! 🙂 .

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I know many of us are in the kitchen, at parties and in the village spending time with family and friends in different ways. I have been in the kitchen all day cooking…doesn’t come as a suprise I’m sure…if Clara’s Corner doesnt cook on Christmas day, who will? Lol!

Growing up, we travelled to our home town alot, which meant a red and sandy Christmas but it was worth every moment, from the looks of awe we got from the villagers, to knockouts (fire crackers), lots of sweets, chin chin and then came Christmas day.

Christmas day was new dress, new shoe, jollof rice, mineral (soft drinks) and a night party thrown for us by a family friend in the village 😀 . It was at one of those parties I heard ‘Ukomboti’ for the first time lol! Those were the days of good roads when people travelled safely to the village without fear of being kidnapped.

So, today’s recipe I know no one will be able to make today, maybe as a special new year meal but I have a thing for dates, though tired from all the cooking I just couldn’t imagine not sharing something on the 25th- Christmas day…lol!

Thanks @caprisis8017 for the encouragement 😉 lol!

Anyway, on to todays recipe, a simple roast and gravy dish.

Enjoy!

Ingredients : ( serves 4 )

4 soft chicken thighs

12 small smooth skinned potatoes

5-6 sprigs of spring onions (use only green part)

2 tablespoons butter

1 tablespoon vegetable oil

1/4 teaspoon black pepper

Gravy:

1/2 cup of dry green split peas ( fresh green peas can substitute )

1 cup chicken stock

1 cup water

1/2 medium sized onions (finely chopped)

1 tablespoon homemade tomato puree

1 tablespoon cornflour

1 Knorr cube

1/4 teaspoon dry Cameroon pepper

Salt to taste

Spice for chicken:

1/2 teaspoon Lemon pepper

1/4 teaspoon rosemary

1/4 teaspoon mixed herbs

1 small bulb garlic

1/2 medium sized onions

1 fresh atarodo

1 Knorr cube

Salt to taste

Potato seasoning:

3 tablespoons butter

1/4 teaspoon dry Cameroon pepper

1/4 teaspoon salt

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Method :

Blend atarodo, onions and garlic in 1/4 cup of water. Season chicken with spices and pepper blend. Marinade for 2 hours or overnight.

If using dry green split peas, wash and soak for 2 hours.

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In a non-stick pan heat vegetable oil and 2 tablespoons of butter, fry both sides of chicken until golden brown, turn off heat and reserve oil for gravy.

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Scrub potatoes clean, cut thin slices vertically through without getting to the bottom. Drop into water once you finish cutting each potato.

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Rinse potatoes properly and open the fans while rinsing so you can get rid off excess starch.

Drain, dry and arrange around the edges of  a square non-stick roast pan. Melt butter for potato, mix in the pepper and salt then rub the butter using a pastry brush over the potatoes making sure melted butter gets into the slits of the potatoes.

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Place chicken in the centre, sprinkle on chopped spring onions and ground black pepper.

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Cover with foil and bake in pre-heated oven for 30-40 minutes.  Once potatoes are cooked and chicken done, turn off the oven.

Turn on gas or electric grill and place chicken and potato for about 10 minutes under the open fire. Once chicken dries and potato skin is crisp, turn off grill.

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Leave in the oven so it stays warm.

Heat the pan used in browning the chicken,  fry chopped onions until soft. De-glaze the pan by adding the chicken stock. Let it boil for 3 minutes, add the water, bay leaf, knorr cube, homemade tomato puree and peas. Let it boil until peas are soft. Add a little water if the water dries out before peas cook.

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Once peas are cooked, take out the bay leaf, mix the corn flour with 2 tablespoons water and pour over the peas.  Add dry Cameroon pepper and check for salt.

Let it boil for 5 minutes, turn off heat.

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Now go ahead and drench the chicken and potato with steaming gravy 🙂 .

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Enjoy!

Azu 🙂 .

*Tips : reserve excess butter at the bottom of the roast pan and use for another recipe that requires melted butter.