Cook: 2 hours

Serves: 4

It not only tastes great but allows the spicy flavours to penetrate the chicken, resulting in a succulent and flavourful main that’s also a bit of a showstopper. Perfect with steamed green veg or a crisp salad. We love the Galil amba brand.

Method:

For the dough: knead the ingredients in the bowl of a standing mixer (or by hand) for 5 minutes until a smooth and flexible. Add a little flour it’s too sticky. Place in an oiled bowl and rest in the fridge for 1 hour.
To prepare the chicken: mix the marinade ingredients well in a bowl large enough to accommodate the whole chicken. Put the chicken in the marinade bowl and rub thoroughly with the marinade inside and out. Cover in cling film and leave at room temperature for 1 hour.
Heat oven to 200°C. Remove the dough from your fridge and roll on a well-floured surface to a large disk wide enough to wrap the chicken.

Topics:

chicken recipe

Chicken

Amba sauce

Ingredients

Name: Whole amba chicken in a turmeric crust
Prep time: 20 min
Cook time: 2 min
Yield: 4
Ingredients: For the dough:; 700g plain flour; 2 tsp turmeric; 1 tsp sugar; ½ tsp dried yeast; 375ml tap water; 1 tsp salt; For the egg wash:; 1 egg; Coarse salt; For the chicken:; 1 small whole chicken (preferably cornfed, no more than 1.4kg in weight); For the marinade:; 1 red onion, finely chopped; 3 tbsp amba sauce; ½ bunch coriander, chopped; ½ bunch parsley, chopped; 1 small red chilli, minced (optional); 1 tbsp coarse salt; Zest of 1 lemon; 120ml water

For the dough:
700g plain flour
2 tsp turmeric
1 tsp sugar
½ tsp dried yeast
375ml tap water
1 tsp salt
For the egg wash:
1 egg
Coarse salt

For the chicken:
1 small whole chicken (preferably cornfed, no more than 1.4kg in weight)

For the marinade:
1 red onion, finely chopped
3 tbsp amba sauce
½ bunch coriander, chopped
½ bunch parsley, chopped
1 small red chilli, minced (optional)
1 tbsp coarse salt
Zest of 1 lemon
120ml water