1 chicken, cut into pieces
2 chili peppers, seeds removed
2 tablespoon(s) thyme
3 teaspoon(s) allspice
2 clove(s) of garlic, 2 cloves of garlic,
1 teaspoon(s) cayenne pepper
3 onions, medium, finely chopped
3 spring onions, finely chopped
2 tablespoon(s) dark brown soft sugar
2 tablespoon(s) salt
2 teaspoon(s) pepper, black, freshly ground
1 teaspoon(s) cinnamon
1 teaspoon(s) nutmeg, ground
2 teaspoon(s) sage, dried
1 teaspoon(s) ginger
70 g olive oil
40 g soy sauce
juice, of 1 lime
250 g orange juice
4 tablespoon(s) vinegar, white
250 g strained yogurt
10 mint leaves, finely chopped


1.Finely chop the onions, garlic and hot peppers. They do not need to be very finely chopped since they will be chopped further in a blender.
2.Puree all of the ingredients (apart from the chicken, yogurt and mint) in a blender.
3.Rub a small amount of the marinade over the meat with your hands. Transfer to a bowl and pour the rest of the marinade over it. Toss to coat.
4.Cover bowl with plastic wrap and refrigerate overnight to marinate.
5.The following day, preheat oven to 180* C (350* F) Fan.
6.Bake on the oven grill for 20 minutes. Turnover and cook for another 20 minutes. Place an empty baking pan underneath the chicken to collect all of the drippings.
7.Serve with yogurt and mint leaves.

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