Recipe

Marinated chilli chickens

Here's a slightly more interesting take on your average roast chicken. If you're unable to find small chickens, larger ones cut into pieces will do. Adjust the spices to taste.

Jul 11, 2016 5:17am
  • 1 hr 30 mins cooking
  • Serves 8
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Ingredients

Marinated chilli chickens
  • 4 x 500g (1-pound) small chickens
  • 2 brown onions (200g), chopped coarsely
  • 8 clove garlic, peeled
  • 8 fresh long red chillies
  • 1/3 cup (80ml) red wine vinegar
  • 1 tablespoon ground cumin
  • 2 tablespoon olive oil
  • 4 ripe tomatoes (750g), quartered

Method

Marinated chilli chickens
  • 1
    Rinse chickens under cold water; pat dry with absorbent paper. Using kitchen scissors, cut along sides of chickens' backbones; discard backbones. Halve chickens along breastbones.
  • 2
    Blend or process onion, garlic, chillies, vinegar and cumin until almost smooth.
  • 3
    Heat oil in a large frying pan, add onion mixture; cook, stirring, until fragrant.
  • 4
    Blend or process tomatoes until smooth, add to onion mixture; cook, stirring, until mixture boils. Reduce heat; simmer, uncovered, stirring, for 20 minutes or until thickened. Season to taste. Brush chickens with half the chilli sauce; cover, refrigerate for 3 hours.
  • 5
    Preheat oven to 220°C/425°F.
  • 6
    Place chickens, skin-side up, on an oiled wire rack in a large shallow baking dish; roast for about 30 minutes or until cooked through.
  • 7
    Serve chicken with remaining chilli sauce and, if you like, green salad leaves, and grilled corn and zucchini salsa

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