Caribbean chicken

Ingredients for 4 servings:

• 1 kg chicken (roast chicken)
• 1 m.-sized onion(s)
• 5 cloves garlic
• 4 cm ginger root
• 1 tsp cumin, ground
• 1 tsp fennel seeds, preferably already crushed
• 1 tbsp salt
• e.g. chili salt
• 1 lime(s), the juice
• 2 tbsp honey, preferably creamy
• 1 sweet potato(s)
• 2 onions, red
• 3 carrots
• 2 small zucchini
• 5 mushrooms
• 2 beetroots
• olive oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

spicy chicken with vegetables

First, wash the chicken and trim off as much fat as possible. Then, cut the chicken lengthwise along the breast side. The chicken can then be pressed apart and placed in a larger casserole dish. For the marinade, chop the onion as finely as possible and place it in a mortar and pestle. Press the garlic and ginger through a garlic press and add them to the onions in the mortar. Crush the mixture in the mortar as thoroughly as possible. Then add the salt, caraway seeds, fennel seeds, honey, and chili salt and mix everything together. Now comes the tricky part of the preparation, which also requires some manual work: we apply the marinade to the chicken. To do this, remove the skin from the chicken and fill it with the marinade. Cut into the meat partially all over and press the marinade into it. Continue doing this until all the marinade is used up. Place the chicken in the oven at 180°C fan-assisted (200°C top/bottom heat) for approximately 1.5-2 hours. The vegetables are cleaned, washed, and peeled. Next, the carrots and zucchini are sliced, the onions are roughly chopped, and the beetroot and sweet potato are cut into sticks. The vegetables are then tossed together, lightly salted, drizzle with olive oil if desired, and placed in a casserole dish. After the chicken has cooked for 30 minutes, add the vegetables. Place on the second level with fan-assisted cooking, or on the same level with top/bottom heat. After about 1.5 hours of cooking, you should check the vegetables to see if you prefer them al dente or cooked through. The chicken is ready when it is nicely browned and the meat is tender.