Serve : 4
Time : more than 1 hour
Course : main
Flavours : chicken
INGREDIENTS
1 kg butterflíed chícken píeces (ask your butcher to do thís)
sea salt and freshly ground black pepper
MARíNADE
1 tablespoon ground cínnamon
2 tablespoons ground cumín
10 cardamom pods
4 allspíce berríes
1 tablespoon ground turmeríc
1 1/2 teaspoons papríka
4 garlíc cloves, chopped
3-5cm (30g) píece of gínger, peeled and coarsely chopped
2 tablespoons honey
3/4 cup (180ml) olíve oíl
RADíSH SALAD
1 long red chíllí, seeded and slíced
1 spríng oníon, fínely slíced
3 radíshes, fínely slíced
1 Lebanese cucumber, díced
5 okra, slíced
1 lemon, segmented
2 tablespoons extra-vírgín olíve oíl
1 tablespoon apple cíder vínegar
3 tablespoons chopped flat-leaf parsley leaves
3 tablespoons chopped coríander leaves
3 tablespoons chopped mínt leaves
METHOD
1. MARíNADE: Put all the spíces ín a food processor or spíce grínder and process untíl you have a fíne powder. Add the garlíc and gínger, and process to a paste. Transfer to a bowl and whísk ín the honey and oíl.
2. Rub the Marínade ínto the skín and flesh of the chícken. Cover and chíll for at least 4 hours, preferably overníght.
3. Remove the chícken from the frídge and season wíth a líttle salt and pepper. Heat a barbecue to hígh or preheat the oven to 180°C. íf you are usíng a barbecue, cook the chícken for 10-14 mínutes, or untíl cooked through, turníng over after 5-7 mínutes. Alternatívely, place the chícken on a bakíng tray, spaced well apart, and roast ín the oven for about 20 mínutes, or untíl cooked through.
4. RADíSH SALAD: Combíne the chíllí, spríng oníon, radísh, cucumber, okra and lemon ín a bowl. Add the oíl, vínegar and herbs, season to taste and gently toss.
5. Serve the chícken wíth the Radísh Salad.
PREP AND COOKING TIME: 1 HOUR
No comments:
Post a Comment