Jenny Blake's Sri Lankan spatchcock chicken
TM6 TM5 TM31

Jenny Blake's Sri Lankan spatchcock chicken

4.6 (5 ratings)

Ingredients

Sri Lankan hot fruit chutney

  • 200 g white sugar
  • 900 g white vinegar
  • 30 g garlic powder
  • 30 g ground ginger
  • 40 g Kashmiri chilli powder, to taste
  • 2 tsp sea salt
  • 900 g fresh apricots or peaches, stones removed and cut into eighths

Roast chicken

  • 1200 - 1400 g whole chicken

Nutrition
per 4 portions
Calories
11195.8 kJ / 2644.2 kcal
Protein
250.1 g
Carbohydrates
14 g
Fat
180.3 g
Saturated fat
54.8 g
Fiber
2 g
Sodium
1001.8 mg

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