What could be more delicious than a spicy chicken from the spit? In this recipe, we use hot peppers that we first picked at Westland peppers in the greenhouses. Stuff the chickens with a stuffing that includes curry leaves, minced lamb and chilies. Then slow cook the chickens with The Bastard Pizza Rotisserie, giving you a deliciously tender chicken with a crispy skin. Want to know how to get the best crispy skin? Then quickly scroll through to the recipe.
Are you curious to see the video of this recipe? Then check out our Instagram account @thebastard.official For this recipe you will need lots of chilies and curry leaves, these are best ordered from Westlandpeppers.
The amount of peppers is for a spicy chicken off the spit. Be careful with the peppers because one pepper is not the other. Can't eat very spicy? Then use a little less chilies.
Ingredients:
Filling:
Essentials:
Preparation of filling:
Heat your Bastard to a temperature of 250 °C immediately. Grind 6 red chilies and curry leaves in a blender. Fry the onions, ginger and garlic gently in the Wok at . the Bastard. Season with the coriander and cumin. Then add the chilies and curry leaves and fry until dry. Finally, add the minced lamb and fry until cooked. Finish with the sliced tomatoes and lime.
Preparation chicken:
Bring the temperature of The Bastard back to a temperature of 200 °C. Place the Pizza Rotisserie on The Bastard. Also put half an indirect stone in the Bastard (lengthwise), so that the chicken is not always heated directly. Stuff the chicken with the filling and add the remaining peppers (pepper your ass). The peppers may stick out a bit, but be sure to insert them well into the stuffing so they stay nicely in place. Brush the chicken with sunflower oil and sprinkle a generous amount of Maldon on top for a nice crispy skin. Then put the chicken on the spit and run it for an hour with the Pizza Rotisserie.
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