Most of Nigella’s recipes with some extreme element (like her “Chicken with 40 Cloves of Garlic”) come with some reassurance such as “…it sounds a lot, but don’t worry…” No such reassurance with this recipe – in fact, she warns against making it unless you’re a fan of the hot and spicy… If that’s not put you off, you can find the recipe in Kitchen.
This one requires some serious prep – the spices, garlic, chilli and various liquids all get blitzed together in a food processor and you then smother the chicken in it and leave for 2 – 4 hours. When you’re finally ready, it gets baked in a hot oven for an hour.
Maybe we left in a bit too long, but ours didn’t come out looking as pretty as the picture in the book – a little more charred, but very tasty – Nigella wasn’t joking about the spiciness, but it’s not so much as to be unpleasant.
To accompany, we went with the recommended rice and peas/beans. These are made with coconut milk which undoubtedly helps temper the heat of the main dish.