Mexican Roast Chicken

A fantastic twist to a Sunday roast lunch. Hmmmmm!

Ingredients:

1 chicken to roast (ours was 1,8kg)

3 green chillies

2 onions, peeled and halved

2 tbsp oil

A few cloves of garlic

Spice rub:

4 dry red chillies

2 tsp whole coriander

4 tsp whole cumin

1 tsp salt

Method:

Put your spices for the rub in a coffee bean grinder and grind up. You could use a pestle and mortar, but if you want finely milled spices use a spice mill or a coffee bean grinder (which is what we use and it works really well! But we only use it for spices, not coffee). The chillies won’t really flake with a pestle and mortar so you could use cayenne pepper instead if you don’t have a spice mill.

Baste your chicken with the oil all over  and sprinkle the ground powder over it. Position the garlic and onions around the chicken and the chillies on top. 

Put this into you oven heated to 180’C and cook for 2 hours.

When the juices run clear, the meat is cooked to the bone and the meat is flaky and almost falling apart, then you know that the chicken is cooked. Cut down the breast bone, pull of the drumsticks and serve.