Lemon juice, ginger, garlic, green chillies, salt, olive oil, cumin and coriander are blended into a paste and then rubbed into a skinned whole chicken. The chicken is then dusted with chilli powder and pepper and roasted. We served the chicken with roasted sweet potatoes and salad.
With the meal we enjoyed a bottle of Quinta de Azevedo Vinho Verde 2013, a Portuguese white from Waitrose. There was an initial fizzy acidity on the tongue, followed by flavours of apples, grapefruits and lemons, with a zingy finish. A very good match with the chicken.