Name: Marinated chilli chickens
Cook time: 90 min
Total time: 90 min
Yield: 8
Ingredients: 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

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.

Serves 8

Cook

1H 30M

Ingredients

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

1.Rinse chickens under cold water; pat dry with absorbent paper. Using kitchen scissors, cut along sides of chickens’ backbones; discard backbones. Halve chickens along breastbones.

2.Blend or process onion, garlic, chillies, vinegar and cumin until almost smooth.

3.Heat oil in a large frying pan, add onion mixture; cook, stirring, until fragrant.

4.Blend 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.

5.Preheat oven to 220°C/425°F.

6.Place chickens, skin-side up, on an oiled wire rack in a large shallow baking dish; roast for about 30 minutes or until cooked through.

7.Serve chicken with remaining chilli sauce and, if you like, green salad leaves, and grilled corn and zucchini salsa

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