Cajun Chicken

Preparation Time: 15 minutes

Cooking Time: 1 ¼ hours

Serves: 4-5

INGREDIENTS

1.8 Kg corn fed chicken
1 tblsp crushed black peppercorns
1 tblsp crushed white peppercorns
1 tblsp paprika
1 tsp each cayenne pepper and salt
2 tblsp fresh thyme leaves
2 tblsp cloves garlic, peeled and finely chopped

Cajun Spiced Tomato Salsa

250 grams cherry tomatoes, quartered
2 tblsp each chopped parsley and celery leaves
about 1- 2 tsp spice mix, above
2-3 tblsp olive oil

METHOD

1. Using kitchen scissors cut down either side of the backbone and discard. Turn over and press the chicken flat. If wished secure the chicken in good shape by piercing 2 bamboo skewers through the chicken from the leg and thigh joint, through the body to the wing.

2. Mix together the crushed peppercorns, paprika, cayenne pepper, salt, thyme and garlic and sprinkle about half of this on top of the chicken.

3. Have the barbecue pre-heat to about 200 degrees Celsius. Place the chicken on the hot plate, close the lid and then monitor the heat between 180 and 200 degrees Celsius. This is easily achieved by keeping two burners on low.

4. Barbecue the whole chicken for about 1 ? hours, or until the juices will run clear when pierced through the thickest joint with a knife. Stand 10 minutes before carving. Serve with roasted grilled vegetables and the Cajun Spiced Tomato Salsa.