Ingredients

Method

• 3 medium-large red peppers
• 1½ t coriander seeds
• 2 t cumin seeds
• 1 t caraway seeds
• 2 t smoked paprika
• 1½ t plain Greek yoghurt
• 2 T olive oil
• ¼ preserved lemon (optional)
• ½ lemon, juiced
• 3 cloves garlic
• 1 T honey
• 2½ t salt
• 1 t pepper
• 1 whole free-range chicken, portioned

Method

Ingredients

1. Cook the peppers over an open flame, or place them in a dry pan. Char until blackened, then place into a freezer bag or in an airtight container to soften. Once slightly cooled, remove the charred parts and seeds.

2. Dry toast the coriander, cumin and caraway seeds in a pan, separately, and allow to cool.

3. Place the peppers, toasted spices and remaining ingredients, except the chicken, into a blender and blend until smooth and thick. Adjust the seasoning if necessary.

4. Place the chicken in a large freezer bag and pour in the marinade, ensuring the chicken is fully coated. Seal the bag and marinate in the fridge for 3 hours or overnight.

5. Remove the chicken from the bag and roast at 180°C for 35–40 minutes.

Find more chicken recipes here.

Photograph: Elsa Young
Production: Khanya Mzongwana
Recipe: Mpho Phalane
Assistant: Clive Ofentse Ndou