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1
CHICKEN: Use kitchen scissors to cut down both sides of the back bone and remove.
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2
Open the chicken out like a book and snip through the wishbone to enable the chicken to lie flat.
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3
Slash the skin several times and place the chicken in a large dish.
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4
Pound the garlic, ginger, chilli and sugar to paste in a mortar and pestle or blend in a small food processor.
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5
Add the remaining ingredients and mix well.
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6
Pour the marinade over the chicken and rub into the meat.
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7
Cover and marinate in the refrigerator for 2-3 hours if possible.
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8
Preheat the oven to 200u00b0C.
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9
Heat a little oil in an over proof saute pan over a medium heat.
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10
Take the chicken out of the marinade, letting the excess drip back into the dish.
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11
Place the chicken in the pan, skin side down and allow to brown.
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12
Turn the chicken over and pour over the marinade.
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13
Roast the chicken in the over 50-60 minutes, basting a couple of times during cooking.
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14
Transfer the chicken to a plate and rest, lightly covered, for 5 minutes.
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15
Tip the pan juices into a small pot.
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16
Mix the cornflour with the water and stir into the juices.
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17
Simmer for 2 minutes then add a good squeeze of lime juice and pour into a serving jug.
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18
RICE: Heat the oil in an oven-proof saute pan or pot with a lid.
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19
Add the onion, garlic, ginger, cardamom pods and mustard seeds and gently fry until tender.
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20
Add the rice, stock and salt and bring to the boil.
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21
Cover and place back in the oven for 25 minutes.
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22
Stir the rice once during cooking.
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23
Remove from the oven and sit covered, for 5 minutes before serving.
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24
TO SERVE: Spoon the rice onto a platter.
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25
Cut the chicken into serving pieces and place on top.
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26
Scatter fresh herbs over the chicken and garnish with lime wedges.
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27
Bowls of thick plain yoghurt, roasted chopped peanuts and crispy shallots are nice accompaniments.
