Ingredients

Method

• 1 whole free-range chicken, spatchcocked
• 4 T salt
• 4 T canola oil
• 2 T Spanish smoked paprika
• 2 t cumin seeds
• 2 t coriander seeds
• 1 large onion, roughly chopped
• 1 thumb-sized piece ginger, peeled and grated
• 1 thumb-sized piece turmeric, peeled and grated
• 4 cloves garlic, finely chopped
• 2 bird’s-eye chillies, finely chopped
• 1 x 400 ml can coconut milk
• 4 T apricot jam
• salt, to taste
For serving:
• 1 spring onion, sliced diagonally
• 10 g fresh coriander
• a handful of flaked almonds, toasted
• chillies, sliced

Method

Ingredients

1. Preheat the oven to 190°C. Rub the chicken with the salt, 2 T oil and the paprika. Place on a baking tray or ovenproof dish and roast skin-side down for 30 minutes, then increase the heat to 200°C, turn the chicken so the skin side is facing up, and roast for a further 15 minutes or until the skin is golden and crisp.

2. While the chicken is roasting, toast the cumin and coriander seeds in a dry pan until fragrant and popping. Crush into a powder using a mortar and pestle or high-powered blender.

3. Heat the remaining oil in a saucepan. Fry the onion until it starts to soften and caramelise. Stir through the ginger and turmeric, then add the garlic and chilli. Fry for a further 3 minutes or so, then pour in the coconut milk. Add the jam and stir well. Simmer for 10 minutes, seasoning with salt.

4. Place the sauce in a blender and blend until smooth. To serve, pour the sauce onto the chicken and top with the spring onion, coriander, toasted almonds and chilli.

Find more chicken recipes here

Videographer: Romy Wilson
Photographer: Jan Ras