For the topping
1 tablespoon of fresh ginger, grated
1 onion, grated
1 red bell pepper, seeded and chopped, without seeds
1 cup of natural yogurt
1/2 cup of melted butter
For the chicken and seasoning
1 whole chicken of approximately 1.5 kg
1/4 teaspoon of black peppercorns, crushed
2 tablespoons of spicy paprika
1/2 cup of lemon juice
1/4 cup of vinegar
Salt to taste
For the topping
1 tablespoon of fresh ginger, grated
1 onion, grated
1 red bell pepper, seeded and chopped, without seeds
1 cup of natural yogurt
1/2 cup of melted butter
For the chicken and seasoning
1 whole chicken of approximately 1.5 kg
1/4 teaspoon of black peppercorns, crushed
2 tablespoons of spicy paprika
1/2 cup of lemon juice
1/4 cup of vinegar
Salt to taste
Preheat the oven to moderate heat (180°C)
Prepare the topping: mix all the ingredients for the topping, except butter, forming a paste. Reserve
Prepare the chicken: remove the skin from the chicken
Make some incisions in the meat with a knife
Mix all the seasoning ingredients
Place the chicken in a baking dish, smear it with the prepared seasoning and let it rest for about 15 minutes
Spread the topping paste over the chicken
Put it in the oven for 1 hour, or until the meat is tender
Increase the oven temperature to hot (200°C)
Continue baking for another 30 minutes, occasionally moistening the chicken with butter, until the topping is well browned
Cut the chicken into portions and serve hot.
