This recipe from Southern Africa is going to wow your taste buds and your friends. It’s super fantastically delicious. And the Liquid Fire does an incredible job of creating a crispy skin while maintaining a moist and favorable middle. Enjoy this Mozambican staple with a fresh salad in the summer or crispy bread and roast potatoes in the winter. Either way, you’ll find it difficult to stop thinking about this dish.
1 whole Chicken
1 tablespoon Mad Dog Liquid Fire
2 tablespoons smoked paprika
5 cloves Garlic
½-¾” piece Fresh root ginger, peeled and sliced
¼ cup Red wine vinegar
¼ cup Olive oil
1 tablespoon Brown sugar
1 tablespoon salt
a good squeeze of Lemon juice
Fresh lemons, for serving
Preheat the oven to 400ºF.
Rinse the chicken (inside and out) and pat dry. Using kitchen shears or a sharp knife, cut along the backbone of the bird to remove it. Turn chicken over and press it flat. Set aside.
Place the Mad Dog Liquid Fire with the rest of the marinade ingredients (except the lemons for serving) in a food processor and blend to a paste. Scoop and spread a thick layer of the marinade on the bottom of a deep roasting pan.
Brush the chicken all over with about half of the marinade. Place the chicken (skin side down) in the roasting pan, place in the oven and roast for 15 minutes. Turn the chicken, brush with the remaining marinade and roast for a further 15 minutes.
Brush the chicken again with marinade from the pan and roast for another 20 minutes, until cooked and the juices run clear.
Turn the oven onto broil and cook the chicken skin side up for about 10 minutes. You’ll need to keep an eye on it as you want the sauce to scorch a little but not burn. Remove from the oven and rest for 10 minutes. Serve with lemon slices for squeezing.