Sweet spicy chicken

Sweet spicy chicken

Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: Main
Favourite flavours: Chicken
Cooking method: roast


4 x 500g small chickens (spatchcocks)
2 teaspoons sweet paprika
2 cloves garlic, crushed
1 teaspoon cumin seeds
2 teaspoons yellow mustard seeds
2 tablespoons finely chopped fresh coriander
2 green onions, chopped finely
1/3 cup (100g) mango chutney
2 tablespoons olive oil


1 Using kitchen scissors, cut along each side of the chicken backbone; discard backbones. Cut chickens in half along breastbones.

2 Combine the chickens in a large bowl with the paprika, garlic, seeds, coriander, onion, chutney and oil. Cover, refrigerate for 3 hours or overnight.

3 Preheat the oven to 220°C (200°C fan-forced). Drain chickens, reserve marinade. Place the chickens, skin-side up, on a rack in a baking paper-lined baking dish.

4 Roast, uncovered, for about 30-40 minutes or until cooked through, brushing with the marinade several times during cooking. Cover with foil if the chicken starts to over-brown.

5 Serve the chicken with roasted pumpkin wedges, if desired.

Not suitable to freeze or microwave.

Tip: If small chickens are unavailable, buy a regular 1.5kg chicken and roast for about 1 hour, covering with foil for the first half of the cooking time.

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