Cumin-roasted chicken with red capsicum jam

Serves 4

2 tsp ground cumin
2 and 1/2 tsp salt
1 Tbsp dried oregano
1 x 1.6kg free-range chicken, quartered
1/4 cup olive oil
2 red onions, peeled and thickly sliced
1/4 cup dry sherry

For the jam
1 onion, finely choped
2 tsp sweet paprika
1 tsp ground allspice
3 Tbsp olive oil
3 red capsicums, deseeded and finely diced
1 fresh red chilli, deseeded and finely chopped
2 tbsp soft brown sugar
100ml sherry vinegar
2 x 400g tins chopped tomatoes
1/2 cup italian parsley, roughly chopped

Preheat oven to 220C.

Mix the ground cumin with the salt and dried oregano and rub into the chicken quarters.

Heat 1/4 cup olive oil in a heavy-based baking tray and brown the chicken with the onion slices.

Pour over the sherry and bake in the oven for 25 minutes.

Fry the chopped onion in 3 Tbsp olive oil with the paprika and allspice until softened. Stir through the capsicum and chilli and fry for 2 minutes before adding the soft brown sugar, sherry vinegar, tinned tomatoes and 1 tsp salt.

Simmer for 15-30 minutes until of a thick and jammy consistency.

Leave the chicken to rest for 5 minutes before serving with teh red capsicum jam, garnished with the roughly chopped Italian parsley.


Grublover comment
This savoury red capsicum jam recipe makes more than enough for one good meal. It would be delicious served with fish or steak.
Mum made this last night and it was absolutely delicious. Serve with a crisp green salad. Yum!
Recipe by Sophie Zalokar.