Spiced roast chicken with banana chutney

Pair Nici Wickes' Jamaican-style chicken with this ferociously good banana chutney. All who try it are won over!

By Nici Wickes
  • 1 hr 20 mins cooking
  • 30 mins marinating
  • Serves 2
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Spiced roast chicken
  • 2 whole chicken legs and 2 chicken wings
  • 1 tablespoon dark soy sauce
  • 1/2 teaspoon ground allspice
  • 1/8 teaspoon chilli powder
  • 1 tablespoon fresh ginger, grated
  • few fresh thyme sprigs
  • 2 tablespoon fresh lime juice
  • 1 heaped tsp brown sugar
  • 2 tablespoon rice bran oil
  • 1/2 teaspoon salt
  • coriander sprigs, steamed rice and coleslaw, to serve
Banana chutney
  • 3-4 ripe bananas
  • 1/2 cup apple cider vinegar
  • 2 teaspoon salt
  • big pinch cinnamon
  • big pinch allspice
  • pinch cardamom
  • 1/4 teaspoon chilli powder
  • 1 1/4 cup sugar
  • 1/4 cup raisins
  • 1/4 cup almond slivers


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!

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