1 whole chicken, jointed or cut into large pieces
1 knob turmeric, grated
5 cloves garlic, minced
1 large knob ginger, finely chopped
1 tsp cayenne pepper
2 long red chillis, chopped
½ tsp annatto powder, mixed with about 1 tsp white vinegar*
¼ cup extra virgin olive oil
¼ cup vinegar
¼ cup brown sugar
1 lemon, quartered
3-4 spring onions, chopped
1 bunch coriander, chopped
A pinch of salt
In a large bowl, combine the turmeric, garlic, ginger, brown sugar, and annatto mixture. Squeeze in the juice from the lemon quarters, then throw the quarters into the bowl too. Add the vinegar, cayenne pepper, chilli, spring onions, salt and pepper, and coriander, and then stir everything together.
Add the chicken pieces to the marinade and coat well. Cover the bowl with a cling wrap, and marinate the chicken for 6 hours or overnight.
Fry the chicken and marinade on a medium to low heat slowly in a medium heat pan, then cover with the lid for about 30 minutes until cooked through.
Garnish with extra spring onions and coriander. Serve with steamed rice, if desired.
*if you can’t find annatto powder, this can be omitted, but please note the colour will not be as vibrant.