Spicy Roast Chicken

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • A whole skinned chicken
  • Chilli flakes to taste
  • 2 tbsp lime juice (freshly squeezed; keep the shells – you will need them)
  • 1 tbsp pomegranate paste (available from Arab shops)
  • 2 tbsp crushed ginger and garlic
  • ½ tsp each garam masala and ground cumin
  • Salt and a little black pepper
  • 2 whole peeled onions


  • The day before, wipe the chicken with kitchen paper.
  • Stuff the cavity with the lime shells and onions.
  • Mix all the other ingredients to make a paste.
  • Slash the fleshy parts of the bird and smear with this paste, really pressing hard and working it in with your hands.
  • Cover with foil and leave overnight in the fridge.
  • The next day, heat the oven to 375°F, 190°C, gas mark 5 and bake the chicken, still wrapped, for fifteen minutes.
  • Then tear open the foil about 12 inches at the top and cook for a further twenty minutes, basting and turning the bird over a couple of times.
  • Check with a knife that it is cooked – you pierce the fattest areas, and the liquid should run clear.
  • I like to cook it until the liquid has been burned off.