1 medium free range chicken, cut into 4-6 pieces
1 clove garlic, peeled
15g fresh ginger, peeled
1 large red chilli, stalk removed
2 green onions (shallots), roughly chopped
¼ cup each of coriander, parsley, mint stalks, roughly chopped
1 tsp ground coriander
1/2 tsp ground allspice
1 tsp smoked paprika
1 tsp white pepper
Salt to taste
1 lime, juice only
2 heads corn, kernels removed
½ bunch coriander, leaves picked
½ bunch mint, leaves picked
3 tbsp extra virgin olive oil
1 large red chilli sliced
1. Pre-heat oven to 190°C.
2. Place garlic, ginger, chilli, herb stalks, spices, pepper and yoghurt in a blender blend to form a smooth paste.
3. Rub mixture all over chicken pieces, place in a non-reactive glass or ceramic container and refrigerate for at least 20 minutes or overnight to allow flavours to infuse.
4. Transfer the chicken onto a paper-lined baking tray and allow to come to room temperature (about 20 minutes).
5. Roast the chicken in the oven for around 40 minutes. Once cooked, season with salt and drizzle with lime juice. Serve with corn, picked herbs and chilli before digging in.
Note: To prepare the chicken, using poultry scissors or a sharp knife, remove the back bone by cutting along each side. Lay the chicken flat and cut down the breast bone. Cut the two halves in half between the breast and the leg. Alternatively ask your butcher to do this for you.
Wine match: Verdelho, Fiano, Nero d’Avola, Grenache, Pinot Noir