this is probably the most fat free,tastiest,downright feel good,packed with good stuff & blow your socks off dish i cook,i implore you to try it & as they say in the house of commons "mr speaker,honourable ladies & gentlemen,i commend this recipe to the house".four things before i start:
1)it works just as well with skinless joints as whole chicken...forget breast meat,use thighs & drummers,that's where the flavour is
2)mr speaker i make no apologies to the right honourable members of the opposition for using bottled peppers,i have done the charring,polythene bag,scraping of peppers malarkey,these are better imo
3)the marinade used as a condiment HAS NOT
been anywhere near the chook.i reserved it after making it from the main batch BEFORE
marinading with the rest.
4)NO additional oil or fat is used
mr speaker,may i continue please? thank you
a)skinless super trimmed spatchcock poussin or joints scored to the bone
b)roasted red peppers in brine from a jar
c)indian finger chillies or other hot chillies to taste
d)peeled garlic cloves to taste
e)peeled shallots or red onions
f)juice of one small lemon & lime
g)tablespoon red wine vinegar
h)heaped teaspoon ground cumin
i)one chipotle chilli
j)sea salt & ground black pepper
k)large pinch of caster sugar
chop b,c,d,e,i & chuck in a food processor with f,g,h,j,k & whizz til blended & smooth.
reserve as much or as little as you like as condiment
cover the chicken with the rest,film up & put in fridge for minimum two hours,preferably all day.
preheat oven to 230c/420f
scrape off as much marinade as possible & bake in top of oven til cooked & you have some nice charred bits here & there.
while the chook is cooking bring the reserved marinade to the boil in a pan & add a couple of glugs of tomato ketchup to sweeten/add depth.simmer til you are happy with consistency/taste
ENJOY...this stuff does you good,i know,i've just eaten it