6 servings
Prep: 10 mins,
Cooking: 1 hr
Homely roast chicken with a little heat and a cooling salsa.
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Ingredients (27)
for the spice rub | |
20 ml | cumin — seeds |
15 ml | coriander — seeds |
15 ml | paprika — smoked |
5 ml | dried oregano |
1/2 tsp | garlic — powder |
1 1/2 tsp | sea salt — flakes |
5 ml | freshly ground black pepper — crushed |
1/2 tsp | dried red chilli flakes — red |
10 ml | brown sugar |
1 | cloves — ground |
for the chicken | |
1 | free-range chicken — spatchcocked |
olive oil — for roasting | |
salt — to taste | |
1 | lemon — halved |
for the salsa | |
2 | nectarines — cut into small dice |
250 g | cherry tomatoes — diced |
1 | red pepper — deseeded and finely diced |
2 | scallions — thinly sliced |
1 | red onion — finely diced |
3 | mint leaves — roughly chopped |
fresh coriander or flat-leaf parsley - roughly chopped | |
30 ml | olive oil — extra virgin |
13 ml | lemon juice |
sea salt and freshly ground black pepper — to taste |
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