Recipe

Chef Andrew Dekannwarri - Dish: Roasted chicken marinated with ‘Cultural All Spices’

 

 

 

 

 

Ingredients

• 6 pieces chicken (breast or thigh)
• 4 tablespoons Olive Oil
• 25g Cultural All Spices Blend
• 4oz (2 medium cloves) crushed Garlic
• 2 Large Onions (chopped)
• 4 tablespoons of ‘Pea & Perins’ sauce
• 4oz granulated sugar
• Salt & Pepper
• 1 x Small bunch thyme (stripped)

Method

Wash the chicken thoroughly and remove any fat.
Then lightly score with sharp knife.
Add the chicken pieces to large mixing bowl.
Then add the olive oil, garlic, chopped onions, all-spice, Lea & Perins, sugar, add thyme and mix well.
Cover and chill in fridge from 40mins – 8 hrs to marinade.
Seal chicken in a lightly oiled, hot pan until brown.
Move the chicken on to a baking tray.
Baste the remains of the marinade onto the chicken and cook for 40 mins in a hot oven (140’c)
Alternatively BBQ from chilled until thoroughly cooked through.

<< back to other Chicken recipes
<< back to The Kitchen