Todd Eyre
Ingredients
Spiced roast chicken
Banana chutney
Method
Spiced roast chicken
1.Trim any excess fat from the chicken pieces and pat dry.
2.Combine the remaining ingredients in a bowl, apart from the coriander, and set a third of it aside. Add the chicken and massage the marinade in. Leave for 30 minutes or overnight.
3.Preheat oven to 180°C.Lay the chicken pieces on a tray lined with baking paper and cook for 30 minutes. Tumble the hot chicken back into the bowl with the reserved marinade, toss, then return to the oven. Cook for a further 15-20 minutes or until crispy and cooked through.
4.Garnish with coriander and serve with rice, coleslaw and a big dollop of banana chutney.
Banana chutney
5.Peel and chop bananas. Put in a medium-sized saucepan with the vinegar. Cook on low-medium for 15 minutes until thick and pulpy.
6.Add the rest of the ingredients. Simmer for 15 minutes, stirring to prevent sticking.
7.Pour into sterilised jars and screw on the lids.
This chutney is delish with a curry or pan-fried fish. Chutneys should be left for a week before using to allow the flavours to develop and settle, but you’ll be forgiven if you can’t wait that long for this one!
Note
