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Ingredients

• 1 whole chicken, skin on, without giblets (about 1.5 kg)
• With a pair of kitchen shears, remove the backbone of the chicken and “open (the bird) down like a book”. Score the chicken on its legs, thighs and breasts.
• For the dry spice mix:
• 2 teaspoons fennel seeds
• 1 teaspoon cumin seeds
• 10-12 black peppercorns
• 4-5 cloves
• 2 teaspoons salt
• In a mortal and pestle, bash all the dry spices till coarse and keep.
• For the sauce:
• 3-4 sprigs of fresh rosemary
• 4-5 sprigs of fresh thyme
• 4-5 fresh bay
• 1 pod of garlic
• 2-3 red chilies
• Half cup Balsamic vinegar (I did not have it at home and used regular vinegar)
• 2 tablespoons smoked paprika
• Juice of one orange
• Zest of one orange
• Three-fourth cup tomato ketchup (Jamie used organic)
• 2 tablespoons canola oil

Description

The Star Of This Recipe Is The Barbecue Sauce That Jamie Quickly Puts Together. I Just Copied Him Using Some Of My Own Measurements. Just The Sauce Is So Awesome That It Got My…

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