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Spiced chicken in a pot

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Put the garlic, red wine vinegar, ¼ cup stock, the chillies, parsley and tomatoes in a large heavy-bottomed casserole dish.
  • Fold the chicken wings under the body. Insert the cinnamon inside and rub with salt and the spice mix. Then squeeze a generous amount of lemon juice all over and brush with the melted honey. Place in the casserole, cover and cook in the oven for about 50-60 mins, checking after 30 mins and adding more stock if needed.
  • Serve on a mound of couscous or steamed rice.

Ingredients

  • 6 garlic cloves, whole, but crushed a little
  • a good splash of red wine vinegar
  • ¼-½ cup chicken stock
  • 4 small red chillies, whole
  • 1-2 tbsp chopped fresh parsley
  • 8 cherry tomatoes, halved
  • 1 large chicken, whole
  • 1-2 cinnamon sticks
  • any Middle Eastern spice mix
  • 1 lemon
  • honey, melted

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm