Tandoori chicken with
date and onion sambal

Preparation

Tandoori chicken

Cut the back of the chicken with a poultry shears and remove the spine. Place chicken in a bowl (not a metal bowl). Then de-seed the chili, dice finely, mix with ginger, garlic, turmeric, buttermilk, salt and pepper and pour over the chicken. Leave to marinate in the refrigerator for at least twelve hours, mixing occasionally.

Remove chicken from marinade, drain and cook on grill or in oven at 220° C (fan oven) for about 40 minutes. (Poussins require a cooking time of 25 to 30 minutes, depending on their weight)

Slice pineapple and add to grill or pan fry to finish.

Date and onion sambal

Pit dates, peel onions, de-seed chili pepper and dice each. Mix everything with cider, sugar and salt and bring to the boil. Soak gelatin in cold water, squeeze out, add to the mixture and refrigerate for two to three hours.

Tip: Baked sweet potatoes or corn cookies go well with this.

Ingredients for 4 people:

Chicken

  • 2 small chickens or poussins
  • 1 half chili pepper
  • 1 tsp. fresh ginger cut into cubes
  • 1 tsp. peeled and finely chopped garlic
  • 1 tsp. turmeric
  • 300 ml buttermilk
  • salt and pepper
  • 1 pineapple


Sambal

  • 200 g dates
  • 1 onion
  • 1 1/2 red chili pepper
  • 250 ml cider
  • 2 tsp. brown sugar
  • 2 sheets of gelatin


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