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Sierra Leone Chicken

  • Prep Time
    15 mins & marinate overnight
  • Cook Time
    45mins plus 15mins rest
  • Total Time
    1hr (plus marinating time)

A delicious marinade for a whole bird - Ideally you'll want to cook this on your BBQ but it'll work just as well in the oven.

Serves: 4-6 depending on size of bird

Ingredients for the marinade
  • 1 tin of chopped tomatoes

  • 1/2 diced onion

  • 2 minced garlic cloves

  • A good squeeze of tomato puree

  • 1 pork or chicken stock cube

  • 3 tbsp peanut butter

  • 1 scotch bonnet chilli (use 2x red chillies if you don't have scotch bonnets)

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1 whole chicken (spatchcocked)

Ingredients for the peanut sauce
  • 1/2 diced onion

  • 3 chopped red chillies

  • 2 garlic cloves - minced

  • 1 tbsp tomato puree

  • 1 tin chopped tomatoes

  • 1 pork stock cube

  • 2 tbsp peanut butter

  • Salt & pepper for seasoning

  • Squeeze fresh lemon

  • First we want to marinate the chicken overnight. Blend all of the marinade ingredients until you have a smooth paste

  • Using a spatchcock the chicken ensures a nice even cook and helps the chicken to cook quicker. You can use a whole bird, just cook the chicken longer

  • Make some incisions along the breast, leg and thighs of the chicken - you want the marinade to penetrate as much as possible

  • Rub the marinade all over, making sure to get in the incisions you just made. Leave for at least 6 hours, preferably overnight.

  • Preheat the oven / BBQ to 230c. Add the chicken and cook for 45 minutes to an hour (longer if not spatchcocked). If you have an instant read thermometer then you want it to read 71c in the thickest part of the breast and 80c in the legs / thighs

  • Whilst the chicken is cooking, make your sauce... Saute the onion until soft and translucent

  • Add in the garlic and chillies and cook for two minutes

  • Add the tomato puree and cook for a minute

  • Next add in the chopped tomatoes and stir

  • Crumble in the stock cube

  • Stir in the peanut butter and mix well

  • Let simmer for 5-10 minutes

  • Season with salt & pepper to taste and give it a good squeeze of fresh lemon

  • Remove the chicken from the oven and rest for 15 minutes. Carve, then serve with rice and plenty of peanut sauce. Enjoy!

Recipe courtesy of The Smokin' Elk

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Need Help?

Many questions are answered in our FAQ's, if you still need futher assistance, email us at info@herbfed.co.uk or all us on 01845 501 168

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