This is a dish that is quick and easy to prepare, and the tangy pineapple salsa is a perfect match for the spiced chicken
Ingredients
- 1 medium chicken1 tsp cumin seeds
- 1/2tsp coriander seeds
- 10 black peppercorns
- 1/2tsp fennel seeds
- Juice of 1 lime
- 4tbsp olive oil
- Salt
- Salsa
- 1 small pineapple, peeled and finely chopped
- 1/2 red onion, finely chopped
- 1/2 red chilli, deseeded and finely chopped
- 2tbsp chopped coriander
- Juice of 1 lime
- Salt and pepper
Method
Heat a dry wok or frying pan. Add the cumin, coriander, fennel seeds and peppercorns and gently fry for 30 secs to help release their natural flavours. Allow to cool before crushing slightly in a pestle and mortar. Mix with the lime juice and oil. Set aside.
Place the chicken onto a chopping board breast side down. Cut along each side of the breastbone to remove it and also the wish bone (or get your butcher to do it).
Turn the chicken over and firmly push down on the breast bone to flatten the chicken out. Insert 2 metal skewers diagonally from leg to wing to keep the bird flat.
Carefully slash the thickest parts of the legs. Place in a roasting tray and pour the marinade over. Turn the chicken over and leave overnight.
The next day, preheat the grill to medium. Grill chicken slowly for 45 mins until juices run clear ? test by piercing the thickest part of the leg.
Meanwhile, make the salsa. Mix the pineapple, chilli, red onion, coriander and lime juice. Season with salt and pepper, then cover and leave in the fridge for at least 30 mins.
When chicken is nearly cooked, take out salsa to bring back to room temperature.
