Ingredients 

• 4 Half chickens 600-700g each
• 2 large onions roughly chopped.
• 6 Cloves of garlic crushed
• 60ml olive oil
• 4 sprigs of fresh rosemary
• Sea salt and freshly ground black pepper
• Tamarind Sauce
• 2 Tablespoons of olive oil
• 4 Garlic cloves chopped and crushed
• 1 Large onion
• 2 bay leaves
• 2 sprigs of fresh rosemary
• 80ml of light soy sauce
• 165g Tamarind paste

Method

• Pre-heat the oven to 170°C Fan 190°F Gas 5
• Place the onion, rosemary and garlic in a large roasting tray
• Place the 4 half chickens on top and drizzle with the olive oil
• Season and cook for 60 mins

Sauce

• Heat the olive oil in a medium sized saucepan on a low heat
• Add the garlic and onion and cook till soft
• Add the soy sauce and tamarind paste along with the Rosemary, bay leaves and mix until the paste has dissolved.
• Cook for about 6-7 minutes until the sauce has slightly thickened
• Remove the Rosemary and Bay leaves and with a blender blend the sauce
• Remove the Chicken from the oven, brush and coat the chicken halves. Return to the oven and cook for a further 10 mins
• Allow to rest and serve with rice