Serves 2, prep time 20 minutes, cooking time 1 1/2 hours
1 medium chicken
Juice of four limes, zest of two
1 tsp cinnamon
1 tsp cayenne pepper
2 tsp of allspice
1 tbsp of freshly grated ginger
A handful of thyme leaves
1 tsp of sugar
1 tbsp of honey
2 tbsp tomato ketchup
Pinch of salt
FOR THE DRESSING
6 tbsp plain yoghurt
4 tbsp chopped fresh mint (keeping some to serve)
Salt & pepper
Juice of a lime
TO PREPARE THE CHICKEN
Wash and dry the chicken then place on a chopping board.
Using a sharp knife or meat scissors cut down each side of the backbone to the parson’s nose. Turn the chicken over and press down hard to flatten.
Transfer to a roasting tray breast side up and prick the bird all over with a fork.
FOR THE MARINADE
Pour in the lime juice into a bowl, add the zest, spices, thyme leaves, grated ginger, sugar, honey and ketchup.
Mix and season well, then pour the marinade over the chicken.
Cover and chill for at least one hour or overnight.
FOR THE MINT YOGHURT
Pour the yoghurt into a small dish, add the chopped mint and season and chill.
Preheat the oven to 200C degrees, then place the chicken on the centre shelf, and cook for 45 minutes, basting when necessary.
Once cooked, remove from the oven. Place on a serving tray and pour over the now thickened marinade from the tray.
Squeeze over the juice of a lime, add the remainder of the chopped mint and serve with the minted yoghurt.