Marinated chilli chicken

Prep 0 h : 10 m
Cook 2 h : 30 m


  • 4 x 500g small chickens

    200g brown onions, chopped coarsely

    8 cloves garlic, peeled

    8 fresh long red chillies

    80ml red grape vinegar

    1 tbsp ground cumin

    2 tbsp olive oil

    750g ripe tomatoes, quartered


  • Rinse chickens under cold water; pat dry with absorbent paper.

    Using kitchen scissors, cut along sides of chickens’ backbones; discard backbones.

    Halve chickens along breastbones.

    Blend or process onion, garlic, chillies, vinegar and cumin until almost smooth.

    Heat oil in large frying pan, add onion mixture; cook, stirring, until fragrant.

    Blend or process tomatoes until smooth, add to onion mixture; cook, stirring, until mixture boils.

    Reduce heat; simmer, uncovered, stirring, about 20 mins or until thickened.

    Season to taste.

    Brush chickens with half of the chilli sauce; cover, refrigerate 3 hours.

    Preheat oven to 220°C.

    Place chickens, skin-side up, on oiled rack in large shallow baking dish; roast about 30 mins or until cooked through.

    Serve chicken with remaining chilli sauce and, if you like, green salad leaves, and grilled corn and courgette salsa.