Spiced Chicken With Pineapple Salsa

Total Time: 13 hrs 20 mins Preparation Time: 20 mins Cook Time: 13 hrs

Ingredients

• Servings: 6
• 10 black peppercorns
• 1 teaspoon cumin seed
• 1/2 teaspoon coriander seed
• 1/2 teaspoon fennel seed
• 2 limes, juice of
• 4 tablespoons olive oil
• 1 (3 1/2 lb) chicken
• 1 small pineapple, peeled and finely chopped
• 1/2 red onion, peeled and finely chopped
• 1/2 red chile, deseeded and finely chopped
• 2 tablespoons cilantro, chopped

Recipe

• 1 heat a dry skillet, add the first four ingredients and toast stirring continuously for about 30 seconds.
• 2 take of the heat and set aside to cool, crush using a pestle and mortar.
• 3 add juice of 1 lime and olive oil and mix well.
• 4 place the chicken breast side down onto a chopping board and cut along both sides of the backbone to remove it.
• 5 remove the wishbone.
• 6 turn the chicken over and flatten it out by pressing down the breast bone firmly.
• 7 if you don't want to do this you can either ask your butcher to do it for you or use chicken pieces.
• 8 insert a long metal skewer diagonally through the leg and wing on either side to keep the chicken flat.
• 9 slash the thickest part of the chickens thigh with a sharp knife and place it into a roasting tin.
• 10 pour the marinade over the chicken and the turn it over.
• 11 cover the tin with aluminium foil and keep refrigerated overnight.
• 12 grill under a preheated grill for approx 45 minutes or until juices run clear and chicken turns golden brown.
• 13 salsa.
• 14 just before placing the chicken under the grill, mix the juice of the second lime with the pineapple, onion, chilie and cilantro.
• 15 season to taste with salt and pepper.
• 16 refrigerate for 30 minutes, and the remove from fridge to allow it to reach room temperature before serving.
• 17 serve with the grilled chicken.