A whole corn fed chicken cut into quarters and skinned
1 coriander bunch
1/2 mint bunch
2 small red onions
6-7 large garlic cloves
2 thumb size ginger pieces
2 red chillies
2 tbsp Natural yogurt
2 tsp salt
1/2 tsp black pepper
1 tsp ground cumin
Juice of 1 lemon
For the salad:
4 beetroots, peeled and cut into eighths
Half a fennel bulb
1 med orange
Juice of half a medium orange
Few sprigs fresh dill
Handful of roughly chopped walnuts
This recipes serves two portions
Firstly, the chicken. I get mine from the butchers and ask them to cut it into quarters and remove the skin, however if you prefer to keep the skin on then that is fine too. Wash the chicken and cut slits into the meatier parts to allow the marinade to soak through.
Pick the leaves off the coriander and mint, wash and drain. Place both the red onions, garlic cloves, ginger, chillies, coriander and mint into a chopper and whizz them up until they resemble a pasty like texture.
Transfer to a bowl, add the salt, cumin, pepper, lemon, yogurt and a few glugs of olive oil.
Using your hands, massage all of the marinade into the chicken and the slits you created making sure it is completely covered. If the skin is left on make sure you massage marinade under the skin too. Cover the bowl with cling film and leave in the fridge for a couple of overs or overnight.
Turn the oven on to 220 degrees. Grease and line a baking tray and place the chicken quarters onto the tray. Keep them slightly apart which will stop juices running, you want the chicken to be dry and slightly charred when serving. It may seem like there is too much marinade but coat the excess on top of the chicken.
Check the chicken is piping hot before serving and if you unsure on whether it is cooked poke a sharpe knife into the thickest part of the meat – if the juices run clear it is ready.
Remove from the oven and let stand for 10 minutes before serving.
For the salad
Turn the oven on to 200 degrees. Trim, peel and cut the beetroot into eighths. Place in a non stick baking tray and drizzle olive oil, a sprinkle of salt and the juice of the orange. This is ready to go in the oven.
Whilst the beetroot is cooking peel and segment the orange and cut the segment lengthways and then in half.
Slice the fennel into thin slices and pick and wash the dill leaves.
Remove the beetroot and transfer into a salad bowl, toss the orange in along with the walnuts, crumbled feta cheese, fennel slices and dill leaves. Serve the salad warm with the chicken.