Give a flavour hit to the humble chicken…..
1 whole chicken
2 x large onions
2 x 5 cm fresh root ginger
8 x garlic cloves
1 x tsp chilli powder
1 tsp turmeric
400 ml coconut milk
Juice for one fresh lime
1 tbsp sunflower oil
Small handful of fresh coriander leaves
1 x Chicken Oxo cube
Preparation time 40 minutes + overnight marinade. Cooking time: 90 minutes
Peel one of the onions and chop it quite finely.
Peel four garlic cloves and chop them finely.
Finely grate one 5 cm piece of ginger
Heat the sunflower oil in a pan, put the chopped onion into it and cook until soft and just turning golden. Now add the turmeric and stir for about a minute.
Add the ginger, garlic, chilli powder, coconut milk, lime juice, coriander leaves and then crumble the chicken Oxo cube into the mixture.
Stir thoroughly, cover the pan and simmer on low heat for 20 minutes.
After cooking transfer the marinade to a bowl and allow to cool.
Peel the remaining four garlic cloves. Quarter the other onion and put them together with the other 5cm piece of ginger into the cavity of the chicken, then tie the legs securely with cooking twine.
Place the chicken into a large bowl or roasting dish and drizzle the marinade over it. Keep spooning the marinade over. Cover with cling film and place in your refrigerator overnight.
Remove the cling film and scrape all marinade from the chicken.
Retain the marinade.
Put the chicken onto your skewer and cook on your rotisserie for around 90 minutes.
Baste the chicken with the marinade 15 minutes from the end of cooking.