4 large chicken thighs with skin on
1 tbsp chilli flakes
1 tsp each powdered ginger, cardamon, turmeric, nutmeg, cinnamon, allspice and coriander
2 tbsp cayenne
2 tbsp salt
1 tbsp freshly ground pepper
3 tbsp sweet paprika
1/2 cup red wine;
1/4 cup orange juice
1/2 cup peanut oil
1 heaped tbsp Dijon mustard
Add red wine and orange juice and cook for 2-3 minutes.
Allow to cool and add oil and mustard.
125g sea salt;
2 red and 2 green capsicums, seeded and cut into strips
1/2 head cauliflower in small florets
150g beans sliced diagonally
8 small yellow squash, quartered
6 stalks celery, sliced
6 baby carrots, sliced into rounds
1 contintental cucumber, sliced into rounds
2 cloves crushed garlic
Salt the vegies, put them in a bucket and put 2kg ice over the top. Put into fridge for 3 hours
575ml white vinegar
3 tbsp sea salt
1.5 tbsp turmeric
1.5 tbsp mustard seeds
2 tbsp celery seeds
3 whole red chillies
Combine the syrup ingredients and bring to the boil.
Wash and drain the vegies and then put in a fresh bucket pour the syrup over the top and leave for at least 24 hours
Mint & cucumber Yoghurt
500g yoghurt (Lesha Swiss style)
1/2 medium continental cucumbers
1 bunch mint
juice of 1/2 lemon
2 pinches cayenne
Chop mint leaves.
Combine all the ingredients adding the mint and lemon to taste.
To present the dish
Seal the chicken, especially the skin, in a lighly oiled hot pan or on a barbecue.
Brush with spice mix and cook in a preheated, very hot oven until ready.
Put a mound of pickles on the plate, heat a little under an overhead grill and top with chicken.
Pour any juices over the top and sprinkle with the mint yoghurt