Roast chicken with mashed potatoes and steamed vegetables

Growing up in a former British colony, Roast Chicken was one of the few non-vegetarian dishes that I ate regularly. This recipe is by Monica Bakre, who got it handed down from the coffee planters family that she married into!

For Roast Chicken
5 chicken legs
5 tbsps soya sauce
2.5 tbsps Worcesterchire sauce
5 tbsps olive / refined oil
1 tsp chilli powder

Method
Marinate the chicken legs in the chilli powder, soya sauce,Worcestershire sauce and oil for aboutt 2 hours. TIP- Do not make slits in the legs as they have to undergo 3 processes of cooking.
Take some ghee in a thick bottomed vessel and fry each marinated leg at a time and keep it separate. Do so for all the legs individually.
Then put all the fried legs back into the vessel along with the marinade and cover to cook. You may add a little water now.
Once the chicken legs get cooked , take them out of the marinade and keep aside.
Just before serving, roast the cooked chicken legs in an oven for about 10 minutes at 200 degrees.
Pour heated marinade over the roasted chicken legs and serve with boiled carrots, beans, peas, corn, or mashed potatoes.

For Mashed potatoes :
Boil 2-3 potatoes well ,peel and mash them.
Add a little milk and beat the potato mash in a hand beater.
 
For Steamed vegetables
Carrots
Beans
Peas
 
Steam all the vegetables in a microwave for 3 minutes, till slightly cooked. Drain out excess water. Season with salt and pepper. 

For corn
Heat 1 tbsp butter in a pan, add the corn kernals, and saute till slightly brown. Season with salt and pepper.