How to make Sweet Tomato Jam more delicious

Tag : Tomato Paste


In a pestle and mortar, pulverise the garlic with a good pinch ofsalt. Wipe the chicken with paper towels, smother it with thegarlic paste and rub thoroughly into the skin. Marinate in a coolplace for at least three hours, and preferably overnight.
Preheat the oven to 220C/425F/Gas Mark 7. Put the chicken in aroasting dish or the base of a tagine, drizzle with some of the oiland roast for 50 minutes. Remove the chicken, but leave the ovenon.
Warm the remaining olive oil in a large pan, add the onions andspices and cook over a medium-to-low heat for 10-15 minutes,stirring occasionally. Add the tomato paste and cook for a further2-3 minutes, then add the chopped tomatoes and season. Place thechicken on its side in the pan, and bring the contents to the boil.Reduce the heat and simmer for 30 minutes uncovered, flipping overthe bird after 15 minutes, so that it can absorb the flavour of thesauce. Remove the chicken and set to one side. Turn up the heat tomedium-high and cook the sauce until the water has evaporated— the oil should float free. Reduce the heat to low and stirin the honey. Place the chicken back in the tagine or roastingdish, and cover with the sauce. Put the lid on the tagine orloosely cover with tinfoil, and cook in the oven for 30 minutes.
To serve, sprinkle with the toasted sesame seeds and a fewcoriander leaves.