Cuban Roast Chicken

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(serves 6)
  • 1 whole chicken
  • 2 tbsp cajun spice mix
  • 1 small onion sliced
  • Salt to taste
  • Mojo sauce
For the Mojo Sauce
  • 1 bunch coriander
  • 1 tsp ground cumin
  • 2 tsp dried oregano
  • 10 cloves garlic
  • 1 small yellow capsicum
  • 1 chilli
  • 200ml orange juice
  • 100-150ml olive oil
  • 120ml lime juice
  • 120ml lemon juice

Wash the chicken and cut in half. Rub with Cajun spice mix and salt. Pour over ½ the mojo sauce and sliced onion and cover and place in the fridge for several hours or overnight. Roast at 170°C for about 1hour 15mins until cooked and golden, allow to rest for 10 minutes before cutting. Serve with fresh lime and additional mojo.

For the Mojo Sauce

Combine coriander, cumin, oregano, garlic, chilli and capsicum in a blender, blend until a puree and add the remaining ingredients. Season with salt and pepper to taste.