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Cumin chicken with peach chutney
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Prep Time:
35 minutes
Cook Time:
80 minutes
Total Time:
115 minutes
Elevate your chicken with aromatic ginger, garlic, and cumin for a uniquely flavorful dish.
Ingredients:
  • 1.2kg peaches
  • 18.20 gm olive oil
  • 1 red onion, finely chopped
  • 2 tsp finely chopped fresh ginger
  • 80ml (1/3 cup) red wine vinegar
  • 100g (1/2 cup) brown sugar
  • 100g butter, at room temperature
  • 4 garlic cloves, crushed
  • 5.00 gm ground cumin
  • 2 x 1.2kg (size 12) fresh chickens
Instructions:
  • Score the base of each peach with a small sharp knife. Boil the peaches for 5 minutes, then transfer them to a bowl to cool. Peel, halve, and pit the peaches before roughly chopping the flesh.
  • In a saucepan over medium-low heat, sauté onions and ginger in heated oil until onions are soft, about 10 minutes. Stir in peaches, vinegar, sugar, and cinnamon. Simmer for 40 minutes, stirring occasionally, until the mixture thickens.
  • In a bowl, mix together the butter, garlic, and cumin.
  • Lay each chicken breast-side up on a chopping board. Cut the breast in half with kitchen scissors to split the breastbone. Open the chicken to lay flat. Cut along both sides of the backbone, discard it. Gently loosen the skin and evenly spread half of the butter mixture inside. Repeat with the other chicken and remaining butter mixture.
  • Preheat the oven to 200°C. Roast the chicken in a large pan until golden brown and the juices run clear when pierced with a skewer, about 40 minutes. Cut into pieces, then serve on a platter with peach chutney.

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