Spicy tea-smoked chicken

Drum
6 servings Prep: 15 mins, Cooking: 50 mins By Food24
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Ingredients (15)

1 whole chicken
20 ml oil
salad leaves — to serve
full fat plain yoghurt — to serve
DRY RUB
30 ml paprika
15 ml salt and freshly ground back pepper
15 ml brown sugar
10 ml cumin
5 ml garlic powder
5 ml cayenne pepper
SMOKING MIX
80 ml rooibos tea — leaves
3 cm ginger — sliced
1 cinnamon stick
125 ml rice
1 star anise
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Method:

Preheat oven to 200°C.

For the dry rub:

Put all the ingredients together in a bowl and mix well.

Spatchcock the chicken (place the chicken breast-side down and cut out the backbone; turn over and press down to open the bird) and massage with the dry rub, then drizzle the oil over and continue to massage.

For the smoking mix:

Double-line the inside of a wok with foil.

Mix the ingredients and put in the wok.

Put a cake rack over the ingredients and put the chicken over the rack. Put on the stove over medium heat. Once it starts smoking, cover the wok and reduce the oven heat to low for 30 minutes.

Remove chicken from the rack and put it over a roasting pan. Roast for 20 minutes or until done.

Serve with salad and plain yoghurt.

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