Peri Peri chicken

Serves 4-6 Ingredients

• 1 large free-range organic chicken, jointed

• 6 cloves garlic, finely chopped • 2 teaspoons chilli powder • 1 teaspoon paprika

• ½ teaspoon dried oregano • 1 teaspoon ground cumin

• ½ teaspoon ground coriander

• ½ teaspoon rock salt • Freshly ground black pepper, to season • 1 tablespoon olive oil • 300ml Longueville Artisan cider or Ballycross apple juice

• Large salad or baked potatoes, to serve

Method:

1 Get your butcher to joint your chicken for you and get it portioned into legs, thighs, breasts and wings, etc.

2 To make the spicy rub, put the finely chopped garlic in a mixing bowl. Add in the chilli powder, the paprika, the dried oregano, the ground cumin, the ground coriander, the rock salt, and some freshly ground black pepper, and mix everything well.

3 Put your chicken pieces into a large freezer bag and add the spice rub. Shake the bag vigorously to make sure that the chicken pieces are well coated with the spices.

4 Meanwhile, preheat the oven to 180°C, 360°F, Gas 4.

5 Remove the chicken pieces from the freezer bag and place them on a baking tray. Drizzle the chicken pieces with a little olive oil and place the tray in the preheated oven for about 10-15 minutes.

6 Remove the tray from the oven at this stage, and pour the cider or the apple juice, whichever you’re using, on top of the chicken. There is normally enough left in a longneck bottle to take a little sip!

7 Return the tray of chicken to the oven and cook it for a further 45-50 minutes, basting it regularly, until the chicken pieces are coated with a nice spicy glaze.

8 Serve with a large salad or baked potatoes, and an optional bottle of delicious, chilled artisan cider from our friends in Longueville House!