My Bengali-inspired twist on the classic roast chicken. Caramelised, sweet and hot, this is great with a variety of sides, British or Bangladeshi. The distinct flavour of the Naga chilli -one of the hottest chillies in the world and native to Bangladesh - is the invisible hero of the marinade. The Naga chilli looks like a skinny version of the scotch bonnet pepper, but is much hotter and has the most amazing fragrance. I add just enough chilli to know it’s there - hence the eighth specified in the recipe. You don’t need to worry about the marinade being too hot as it covers a good amount of chicken and the sugar and syrupy pineapple also help to tone down the heat. You’re left with perfect fall-off-the-bone chicken with a gentle kick.
Lightly score each piece of chicken three or four times. This helps it to absorb the flavour of the marinade. Place the chicken pieces in a bowl. Put the chopped onion, ginger, red pepper, pineapple and Naga chilli into a blender. Be very careful when handling the chilli - hold it by the stem to chop or use gloves so you don’t make direct contact. Blend until almost smooth but be careful not to overdo it as it will turn into juice. Pour the mixture onto the chicken, then add the vinegar, brown sugar, salt, pepper, mixed spice and nigella seeds. Mix well and set aside for 30 minutes at room temperature, or overnight in the fridge.
© 2018 All rights reserved. Published by Kitchen Press.