DG Chicken

• 1.5 kg (3 lb 5 oz) free-range chicken
• 3

Preparation

Rinse the chicken and pat dry, then cut it into pieces.

To make the marinade, peel and quarter the onion, ginger and garlic. Pick the parsley leaves and juice the lime. Dry roast the djansang and pèbè over low heat for 10 minutes. Put the parsley, onion, ginger, garlic, lime juice, roasted spices and chilli in a blender. Blend, adding the oil a little at a time, un