Persian chicken

Serves: 6
Course: Main Course
Cooking Time: 1 hr 0 mins

Ingredients

  • Serves 6
  • 12 chicken pieces – legs and thighs, skin on
  • 100ml olive oil
  • 25g fresh mint
  • 4 cloves garlic, peeled
  • Zest and juice of 2 limes
  • 1 red chilli, deseeded and roughly chopped
  • 1 tbsp tamari
  • 1 tbsp fish sauce
  • Salt and pepper

Make the marinade by blitzing together all the ingredients except the chicken in a food processor. Pour this over the chicken, toss well to mix and leave overnight if possible, or for at least two hours, to marinate. When you’re ready to cook, decant the lot into a roasting pan, leaving at least a half-inch between the chicken pieces, and roast at 200 degrees/gas 5 for 40 minutes, until golden. If it’s stewing rather than roasting, give it a final blast under a really hot grill to crisp up.

Domini Kemp

Domini Kemp

Domini Kemp, a contributor to The Irish Times, is a chef and food writer