This all came about after an online discussion about Nando’s chicken.
This was my take on the dish; a whole chicken, spatchcocked, marinated in piri piri paste, lemon thyme, olive oil and lemon juice and roasted, home-made coleslaw (red and white cabbage, red onion, grated carrots, Dijon mustard, cider vinegar and mayonnaise), jerk seasoning-spiced potato wedges and cornbread.
As simple a dish as any here; just remove the backbone of the bird, poultry shears help, and flatten it out and marinate it in the dish you’ll use to roast it. Then, roast it until it is done, with lovely sticky bits on the edges.
Again, not too difficult. I used 225g of cornmeal, 375g white bread flour, 4 tablespoons of baking powder, three beaten eggs, 2 tablespoons of sugar, salt, about 450ml milk and 75ml vegetable oil, all mixed to form a batter. To this I added a tin of sweetcorn, a few chopped spring onions and a chopped red and green chilli.
This was then baked in a 180C oven in a greased dish until the top was golden and the bread cooked in the middle. You can test this with a skewer. If it comes out dry (i.e. with no batter sticking to it), the bread is done.