Here is a tasty chicken recipe which always goes down well with my friends. The trick is to get your butcher to portion the bird for you saving you lots of time and worry. Ensure that it has at least 18 hours in the marinade - preferrably 24. This is nice served with some steamed basmati rice and some roasted sweet potato and carrots or steamed cabbage and carrots.
You will need:
1 chicken cut into 10 pieces (wing, leg, thigh, breasts halved)
1 bulb garlic (cloves peeled)
1 scotch bonnet chilli
4 spring onions trimmed
Handful thyme leaves
1 tbsp all purpose seasoning
1 tsp groung black pepper
Pinch nutmeg
Zest and juice of 1 lemon
Few lugs oil (olive or groundnut)
Place all the items except for the chicken in a blender and blitz until a smooth paste. Pour this over the chicken and massage into the meat. Cover and marinade in fridge. Place in an oven-proof dish and bake at 160 degrees centigrade for 4-6 hours, pouring in a cup of water half way through to loosen gravy. The chicken should be tender and juicy and falling off the bone.
