- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 30 minutes plus at least 2 hrs marinating
- Effort: medium
- 2 kg chicken
For the marinade:
- 1 tbsp tomato purée
- 100 ml pineapple juice
- 50 ml soy sauce
- 1 tbsp chopped ginger
- 2 clove garlic, chopped
- 2 tbsp white sugar
For the black-eyed peas:
- 1 tbsp light olive oil
- 1 red onion, finely chopped
- 2 firm tomatoes, deseeded and finely diced
- 1 red chilli, deseeded and chopped (optional)
- 1 green pepper, deseeded and finely chopped
- 1 bunch of coriander, eaves and two roots roughly chopped
- black pepper
- 400 g tinned black-eyed beans, drained
- 2 tbsp extra virgin olive oil
- 2 tbsp sherry vinegar
For the lemon rice:
- 400 g basmati rice
- 600 ml cold water
- 1 cinnamon stick
- 3 or 4 slivers of lemon peel
- 1 tbsp butter or olive oil
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
1. First make the marinade. In a measuring jug, whisk together the tomato puree, pineapple juice, soy sauce, ginger, garlic and sugar.
2. Slash the skin of each joint of chicken two or three times, place them into a polythene bag and pour in the marinade.
3. Seal the bag; place it into a bowl and marinate in the refrigerator for at least two hours.
4. Preheat the oven to 220°C/gas 7.
5. Layer the chicken in a greased roasting tray and roast for 25-30 minutes, basting the chicken every 10 minutes.
6. Meanwhile, prepare the lemon rice. Place the basmati rice, water, cinnamon stick and lemon peel in a heavy-based saucepan and stir once.
7. Cook over a high heat until the water reaches a simmer. Don't let it come to a rolling boil. Now lower the heat as much as you can.
8. Cover with the lid and cook for about 15 minutes until the water is absorbed and the rice is tender.
9. When the rice is done, fluff it a bit with a fork and gently fold in the butter or oil, salt and pepper. Remove the cinnamon and lemon peel, if desired.
10. While the rice is cooking, prepare the black-eyed beans.
11. Heat the olive oil in a heavy-based saucepan. Add in the red onion, tomatoes, chilli, green pepper and a couple of coriander roots.
12. Add a pinch of salt and let the vegetables sweat over a low heat for five minutes.
13. Add in the black-eyed peas, gently heat through and remove from the heat. Mix in the extra-virgin olive oil, sherry vinegar and season to taste, if needed. Garnish with the coriander leaves.
14. Serve the hula-hula chicken with the lemon rice and black-eyed peas.
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