Based on Lorraine Pascals recipe we're close to perfecting a chicken roast with a vegan roast combination Sunday meal.
For a 1.6kg chicken and a block of extra firm tofu.
Heat oven to 180C
Make peri peri sauce/marinade by finally chopping 5 red chillies (does depend on what chillis you use of course!), Add to a small bowl with 6 crushed cloves of garlic, 3cm piece of ginger grated, 3tbsp smoked paprika, 3tsp oregano, 4tbsp soy sauce, 2tbsp Tabasco (yes tablespoons - it is meant to be hot), 3tbsp red wine vinegar, 4tbsp veg oil, zest and juice of a lime and combine.
Slice the tofu, put into a dish and use a third of the marinade to coat.
Put the chicken into a roasting tin breast side down, season with salt and pepper and drizzle with oil. Roast for 40 minutes.
Take the chicken out of the oven and turn oven up to 200C
Put 2 peeled and quartered red onions and 500g of baby potatoes in to a roasting tray with the tofu plus marinade. Gently toss. Cover with foil and put into oven for 15 minutes. Remove foil after that and cook for a further 30 minutes until potatoes and any other veg added are crisp.
Having got the tofu into the oven, cover the skin of the chicken with three quarters of the remaining peri peri sauce. Peel and quarter another 2 red onions and put them around the chicken with another 500g baby potatoes, tossing then in the juices. Put the tray of chicken and veg back into the oven for 40 minutes.
Remove the chicken and leave to rest in a warm place. Same for veg (potatoes going back into oven if not quite done)
Remove any fat from the roasting tray. Put on hob and add rest of the peri peri sauce along with 150ml red wine or stock (or water) and simmer for a few minutes.
Serve with crisp green salad!
