Indo-Chinese Spicy Masala Roast Chicken Served With Garlicky Green Rice

Instructions

1. Combine all ingredients for the marinade in a bowl and mix well
2. If your meat marinade injector has a small hole that will not allow the ginger & garlic to pass through, strain this out of the marinade and inject the bird with the strained liquid using the process below.  You can then rub the ginger and garlic on the outside of the chicken and inside the cavity.
3. Insert the injector into the marinade, making sure the perforations are completely submerged
4. Pull back the plunger and fill the injector with the marinade
5. To inject the chicken, insert the needle into the drumsticks and wings and slowly push it into the opposite side, being careful not to rip the skin
6. Inject the marinade slowly until you feel pressure pushing back. As you withdraw the needle, slowly inject more sauce to allow for even distribution of the flavours
7. Don’t go too fast, or the built-up pressure will cause the marinade to squirt out at you. Then using the same method, inject the chicken breasts a few times
8. If you have extra marinade, then rub it all over the chicken 
9. Rub the butter all over the chicken, under the skin and inside the cavity
10. Cook the chicken using your desired method, roasting in the oven at a temperature of 180C, smoked on the BBQ or grilled on a rotisserie
11. Cooking times vary, so it’s best to use a meat thermometer to make sure the chicken is cooked all over with an internal temperature of 170C

METHOD FOR RICE

Sauté garlic and onions on med heat in a little oil until translucent, add the kale and cook till soft. Add the cooked brown rice, mix thoroughly and season.