A delicious meal from the West Indies. Be sure not to mix up the spoon sizes!!!

Serves 8-10

M (see abbreviations)

Ingredients
6 spring onions, sliced thinly
2 large shallots, finely minced (or grated)
2 large cloves of onion, finely minced (or crushed)
1 Tbsp. finely minced fresh ginger
1 de-seeded red chilli (Scotch Bonnet if possible)
1 Tbsp. ground allspice
1 tsp. freshly ground black pepper
¼ tsp. cayenne pepper
1 tsp. ground cinnamon
½ tsp. ground nutmeg
1 Tbsp. dried thyme
1 tsp. salt
1 Tbsp. dark brown sugar
½ cup fresh orange juice
½ cup rice vinegar
¼ cup red wine vinegar
¼ cup soy sauce
¼ cup olive oil
2 medium chickens

Method
1. Combine the spring onions, shallots, garlic and chilli in a small bowl
2. In another bowl combine the spices, salt and sugar.
3. Mix in with the orange juice, vinegars and soy sauce.
4. Slowly drizzle in the olive oil while whisking, then combine with the ingredients in the first bowl.
5. Pour the marinade over the chicken and leave overnight in the fridge.
6. Preheat the oven to 180°C and cook chicken for about 45 minutes, turning occasionally and adding the remaining marinade while cooking.
7. Cut into the thickest part of the chicken with a sharp knife to make sure that the flesh is white all the way through. If the flesh is still pink, carry on cooking until done.