Makes 1 kg (2.2 lbs)
For the Paste (makes enough for 4 batches and freezes well):
- 60g (2.1 oz) honey
- 160g (5.6 oz) dark soy sauce
- 160g (5.6 oz) Worcestershire sauce
- 16g (0.56 oz) fresh thyme sprigs
- 12g (0.42 oz) salt
- 1 tbsp 5-spice powder
- 1 tbsp ground black pepper
- 1 tbsp ground cinnamon
- 1 tbsp ground cloves
- 1 tsp ground nutmeg
- 85g (3 oz) tamarind puree
- 1 tbsp ground allspice
- 75g (2.6 oz) brown sugar
- 1-2 Scotch bonnet chili, chopped
- 1 medium brown onion, chopped
- 4 garlic cloves
- 160g (5.6 oz) spring onions (roots removed)
- 90g (3.2 oz) fresh ginger
- 3 limes (juice only)
- 120g (4.2 oz) cider vinegar
- 100ml (6.5 tbsp) olive oil
-
1 fresh bay leaf
Instructions:
Step 1. Blend all ingredients except the bay leaf in a food processor until textured. Transfer to a large bowl.
For the Chicken:
-
1 kg (2.2 lbs) chicken thigh fillets
Instructions:
Step 1. Marinate the chicken in a quarter of the paste. Cover and refrigerate overnight.
Charred Tomato Black Rice Salsa:
- 6 Roma tomatoes, halved
- 30 ml (2 tbsp) olive oil
- Salt and pepper
- 1 tsp dark brown sugar
- 2 cloves garlic, crushed
- 1 small red chili, seeded and diced
- Juice of 1 lime
- 30ml (2 tbsp) olive oil
- 1 small red onion, finely diced
- 4 baby Lebanese cucumbers, sliced 5mm (0.2 in) thick
- 2 cups cooked black rice
- 1 cup coriander sprigs
-
2 limes, cut into halves
Instructions:
Step 1. Season tomatoes with olive oil, salt, and pepper. Char in the KILN, cool, and dice.
Step 2. Combine sugar, garlic, chili, lime juice, olive oil, onion, cucumber, and rice. Fold in charred tomatoes.
Step 3. Place chicken onto a round pan and place in the KILN, turn on the rotating stone. Grill marinated chicken thighs in the KILN, reaching 75°C (167°F) internal temperature.
Step 4. Serve with salsa, coriander, and lime.
*Ensure you deactivate the rotating turntable when inserting and removing dish from the oven*