Ingredients

2 1/2-3 lb Chicken

Method

Wash, dry and skin chicken. Prick it all over with a sharp knife point. Mix cayenne and paprika with lime juice, some salt, and vinegar and rub into the chicken. Leave for 1 hour. Then rub with the paste made from green ginger, salt, pimento and onion all mixed together with well beaten yoghurt.

Roast chicken in a moderate oven (375 degrees F; gas 5)

As it dries baste it with clarified butter; repeat until the chicken is done. Then raise the heat very high and let the chicken redden, basting it well. OR finish under the grill, turning to red both sides. Using a rotisserie I have found that by stopping the motor, and turning the chicken very slowly by hand, it will crust and redden well. Remove and sprinkle with a little salt and serve.