Ingredients:

• 1 – chicken, cut in pieces
• Juice of 2 limes
• 1 tsp – Salt
• Grind to paste
• 5 – Kashmiri chillies
• 3 – Green chillies, de-seeded
• 4 – Peppercorns
• 1 tbsp – Coriander seeds
• 1/2 inch piece – Cinnamon bark
• 1/2 inch piece – Mace
• 8 Cloves – Garlic
• 1 inch piece – Ginger

Method:

1. Rub the ground paste, salt and lime juice over the chicken (also inside if whole).
2. Cover and leave overnight in the fridge to marinate.
3. Heat oven to 325 degree Celsius.
4. Place the chicken on a roasting tray and cover with foil (as this will leave the chicken moist when done and the spices will not burn).
5. For a 2 kg chicken, cook for about 2 hrs
6. Baste several times during cooking.
7. For the last 15 minutes of cooking, remove the foil.
8. Now remove the chicken from the tray and leave to rest.
9. For the gravy, collect the pan juices (don’t skim off the fat) and make a normal gravy.

Recipe courtesy of Alison Pinto