This recipe is for perfectly soft and layered chapatis. Chapatis are an East African flatbread commonly made for every occasion.This version uses wholewheat, pumpkin and Brookside ghee and is perfectly moist, layered and delicious!
Begin by adding the pumpkin cubes and water into a saucepan. Bring to a simmer and boil for about 10-12 minutes until tender
Once tender drain the water and transfer to a medium size bowl. Mash until soft.
Once the mashed pumpkin is slightly cooled, add the butter and mix with a wooden spoon. Begin to add the flour bit by bit and knead using your hands. Keep adding the flour bit by bit while kneading until the dough starts to feel firm yet still a little soft.
Once you have achieved the right consistency (should be soft to touch, not sticking to the fingers and easy to roll) cover with a towel or cling film and leave to rest for 15 minutes.
Floor the surface and roll out the dough into a large round shape. Brush with some ghee and cut into six equal piece. Go ahead and shape into round balls.
Meanwhile warm a pan over medium heat. Begin by rolling out one of the pieces into a round shape (much like a pizza but much thinner).
Oil the pan and transfer the rolled out dough to the pan and let cook one side. Oil the top side with the ghee. Once it begins to turn slightly golden on the lower side flip and cook the other side. Let cook for about 3 minutes and remove from pan. Repeat for all the rest of chapatis.
Serve with your favorite stew or tea! They are delicious even eaten just on their own!
Preheat the oven to 200c and place a wire rack over a baking sheet. In a large bowl toss the chicken wings with olive oil, paprika, garlic powder, salt and pepper
On a lined up baking tray, transfer the wings. Bake for an hour until crispy and golden. Flip the wings halfway through.
As the wings are baking, prepare the sauce by adding all the sauce ingredients into a saucepan over medium heat. Bring to a simmer while stirring and let thicken for about 5 minutes. Remove from heat.
Transfer the baked chicken wings to a bowl and toss with the sauce until completely coated. Return to the rack and broil for about 3 minutes until the sauce caramelizes, watching carefully not to burn.
Mix the butter with the spices, orange zest, orange juice and salt. Stir until well combined
Rub 2/3 of the butter mixture under the skin of the chicken, a little over the chicken and inside of the chicken. Set aside 1/3 of the butter mixture
Place the chicken in a baking dish, rub some salt inside of the chicken and insert one or two half oranges as well as some bay leaves.
Bake in the oven for 20 minutes. Meanwhile in a saucepan on medium heat, add the reserve butter mixture and some honey and stir until sauce thickens.
After the 20 miutes, remove the chicken from the oven and spread the sauce of the chicken. Return to the oven and bake for 40-50 minutes, or until the juices run clear.
Once cooked, remove from the oven and let rest for 10-15 minutes before serving.
For a quick gravy to serve with the chicken- scrape all the juices from the baking dish and all the juices coming from the bird whilst resting and pour it into a sauce pan. Dissolve a tbsp of cornflour into cold water. Bring the meat juices to a boil and stir in the corn flour a little at a time into the sauce while stirring until you've reached desired consistency.