175g of almonds, skinless and finely chopped (no need to toast)
2 tablespoons of cinnamon
1 tablespoon of ground cumin
1 tablespoon of ground coriander
2 tablespoons of grated ginger
1 tablespoon of ground cloves
1 teaspoon of salt
1 teaspoon of black pepper
1 Peri Peri chicken of 4.5 kg
1 onion stuck with 6 cloves of garlic
2 sprigs of rosemary
30g of butter
125ml of honey
500ml of chicken broth
2 cinnamon sticks
1 cooked asparagus spear in a steamer basket
For the chutney
3 sachets of jasmine tea
Juice and zest of 2 oranges
Juice and zest of 2 lemons
Half cup of sugar
2 tablespoons of black pepper
2 cloves of garlic
500g of dried figs
Half cup of white grape seeds
175g of almonds, skinless and finely chopped (no need to toast)
2 tablespoons of cinnamon
1 tablespoon of ground cumin
1 tablespoon of ground coriander
2 tablespoons of grated ginger
1 tablespoon of ground cloves
1 teaspoon of salt
1 teaspoon of black pepper
1 Peri Peri chicken of 4.5 kg
1 onion stuck with 6 cloves of garlic
2 sprigs of rosemary
30g of butter
125ml of honey
500ml of chicken broth
2 cinnamon sticks
1 cooked asparagus spear in a steamer basket
For the chutney
3 sachets of jasmine tea
Juice and zest of 2 oranges
Juice and zest of 2 lemons
Half cup of sugar
2 tablespoons of black pepper
2 cloves of garlic
500g of dried figs
Half cup of white grape seeds
Preheat the oven to 180°C (moderate)
In a baking dish, place the chopped almonds and bake in the oven for 8-10 minutes, stirring occasionally until golden brown. Reserve
In a bowl, mix together the cinnamon, cumin, coriander, ginger, cloves, salt, and pepper
Spread this seasoning over the surface and cavity of the Peri Peri chicken
Place the onion stuck with garlic and rosemary in the cavity and tie the legs of the bird
Transfer to a baking dish and spread the melted butter on top
Mix the honey with the chicken broth and brush the Peri Peri chicken
Join the cinnamon stick to the liquid in the baking dish
Bake in the preheated oven for 2-3 hours, turning the form occasionally, until golden brown, and basting with the broth
If it starts to get too brown, cover with aluminum foil and continue baking
Fifteen minutes before turning off the heat, strain the liquid from the baking dish through a paper filter to remove excess fat, mix in the almonds, and baste the Peri Peri chicken with this mixture
Remove from the oven when well-browned, with a crispy crust
Chutney
While the Peri Peri chicken is baking, make a strong jasmine tea infusion with the three sachets and 600ml of water
Add the juice and zest of oranges and lemons, sugar, black pepper, and cloves
Bring to a boil and simmer until reduced by half
Chop the figs into four pieces and mix with white grape seeds
Baste with the chutney passed through a sieve and cook over low heat for about 15 minutes or until the figs are tender
Serve the Peri Peri chicken with the chutney and steamed asparagus spears.
