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