So this recipe I was actually just experimenting with some spices that I know work well together; I often do this as that’s what cooking is all about, developing and improving dishes and elevating them to the next level! This bbq rub, which is then turned into a marinade works brilliantly with chicken, but could be used for different meat and fish. You can use the marinade again if there is any left, whoich in my case I had about a cup full; this sauce has bags of flavour and will intensify the next time you use it.
Ingredients:
1 tspn ground cumin
½ tspn hot chilli powder
1 tspn ground garlic powder
2 tspn maldon sea salt
1 tspn cracked pepper
1 tblspn soft brown sugar
2 tspn fresh thyme (for after)
1 tblspn tomato puree
2.5 kg chicken
Method:
This is a nice easy one to put together, get the spices, sugar, salt and pepper and mix well. Place the chicken into a tray and rub a little olive oil all over it. Now add all of the spice mix onto the chicken, covering all of it's skin. Place into a pre heated oven at 200’DC; cook the chicken for 45 minutes, take out and drain the stock carefully out of the tray, keep the chicken in when doing this. Add the stock to a pan, if it is still quite oily you can tip the pan, and spoon off the fat until you can only see the stock, once happy, reduce on a medium heat and add the tomato puree and fresh thyme; when you have a sauce like consistency that is a bit like tomato ketchup, you can add it back over the chicken, spooning it all over so it’s well covered. Put back in the oven for a further 30 minutes, at a reduced temperature of 100’DC. If there is any sauce left over in the tray, keep in the fridge as it can be reused for up to one month, and just make sure to sieve out any meat so it’s only sauce. Enjoy!
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