Categories
 30Mins Prep Time |
 85Mins Cook Time |
 Moderate Skill Level |
people
Ingredients
- 8 teaspoons Allspice powder
- 5 teaspoons Black Peppercorns
- 1 Cinnamon stick Broken into shards
- 2 teaspoons Coriander Seeds
- 5 teaspoons Thyme Leaves
- 8 Spring Onions Roughly chopped, bulb discarded
- 1-2 Red Peppers Deseeded
- 8 Garlic Cloves Peeled
- 6 teaspoons sea salt
- 8 Dried Bay Leaves Crushed
- 2 teaspoons grated nutmeg
- 3 teaspoons Honey
- 2 tablespoons Demerara sugar
- 2 tablespoons Rapeseed Oil
- 1 tablespoon Soy Suace
- Juice of 1 lime
- ½ Thumb-sized Piece of ginger (peeled and roughly chopped)
Cooking Instructions
- In a dry pan, on a low heat, toast the allspice, peppercorns, cinnamon shards and coriander seeds, shaking often for a few minutes.
- Grind spices in a pestle & mortar until a powder.
- Bltiz spices and remaining marinade ingredients until a smooth paste.
- Put chicken pieces in a large roasting dish, cover with the Marinade and massage into chicken, coat-ing thoroughly.
- Cover with cling film and marinate overnight in fridge.
- Heat the oven to 180C/160C Fan/Gas 4 and cook chicken for 45 minutes, until tender. To BBQ chicken, add some wood chips to the coals (this will give a more authentic flavour). Brown the chick-en pieces over the hottest part of the barbecue, then move chicken to the edge of the grill, to a lower heat.
- Close lid and cook for 30-40 minutes, turning occasionally, until the juices run clear and the chicken is cooked through.