- 5 pelled garlic cloves, crushed
- 1/2 teaspoon [2.5 mL] freshly grated ginger
- 1/2 teaspoon [2.5 mL] coriander
- 1/2 teaspoon [2.5 mL] ground black pepper
- 2 pinches Cayenne pepper
- Pinch cinnamon
- Juice of 1 lemon
- 2 tablespoons [30 mL] olive oil
- 1 [2-pound / 1-kg] roasting chicken
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- Into a deep bowl, mix together crushed garlic, freshly grated ginger, coriander, groudn black pepper, Cayenne pepper and cinnamon.
- Mix in lemon juice and olive oil.
- Cut chicken into 6 parts [2 breast halves with wings, 2 legs and 2 thighs].
- Add chicken pieces to marinade; leave to marinate for 5 to 6 hours refrigerated, turning pieces from time to time.
- Preheat oven to 400°F [200°C].
- Reserving mariande, transfer chicken parts into an oven-safe dish.
- Roast into preheated oven for approximately 40 minutes, pouring in some marinade from time to time.
- Serve immediately.
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