Yoruba • Southwestern Nigerian Culinary Heritage

Ayamase-Spiced Roasted Chicken

Nigerian Green-Pepper Blend Roast Chicken

A beautifully burnished roast chicken coated with smoky green-pepper Ayamase spices, caramelized onion and a touch of habanero heat.

PREPARATION

25 minutes

COOKING

1 hour 10 minutes

TOTAL TIME

1 hour 35 minutes

SERVES

6 servings

FROM THE MAISON PANTRY

Ingredients

1 whole chicken, approximately 4–5 pounds
3 tablespoons CaMasi Maison™ Ayamase Spice Blend
1 large green bell pepper, roughly chopped
1 green habanero pepper, adjusted to taste
½ medium onion, roughly chopped
3 tablespoons neutral cooking oil
1 tablespoon fresh lime juice
1½ teaspoons premium sea salt, adjusted to taste
½ teaspoon ground Cameroon pepper, optional

THE MAISON METHOD

Preparation Method

Prepare the chicken: Remove the giblets and pat the chicken thoroughly dry with paper towels. Place it breast-side down and remove the backbone with sturdy kitchen shears. Turn it over and press firmly against the breastbone until the chicken lies flat.
Prepare the Ayamase marinade: Blend the green bell pepper, green habanero, onion, oil and lime juice into a coarse paste. Transfer it to a bowl and stir in the Ayamase Spice Blend, sea salt and optional Cameroon pepper.
Reduce the marinade: Place the pepper mixture in a small saucepan and cook over medium heat for 8–10 minutes, stirring frequently, until its excess moisture evaporates and the mixture becomes a concentrated paste. Allow it to cool completely.
Season the chicken: Loosen the skin carefully over the breasts and thighs. Rub some of the cooled seasoning beneath the skin, then spread the remainder over every surface of the chicken.
Rest the chicken: Cover and refrigerate for at least 2 hours or overnight for deeper flavor. Remove it from the refrigerator approximately 30 minutes before roasting.
Preheat the oven: Heat the oven to 425°F. Arrange the chicken skin-side up on a rack set inside a lined roasting pan, tucking the wing tips beneath the breasts.
Begin roasting: Roast for 20 minutes at 425°F to begin browning and crisping the skin.
Finish roasting: Reduce the oven temperature to 375°F and continue roasting for 40–50 minutes, rotating the pan once, until the skin is deeply burnished and the thickest part of the chicken reaches an internal temperature of 165°F.
Rest and serve: Transfer the chicken to a serving plate and allow it to rest for 10–15 minutes before carving so the juices redistribute through the meat.

A NOTE FROM THE MAISON

Maison Notes

Cooking the green-pepper marinade before applying it concentrates its flavor and removes excess moisture, helping the chicken roast rather than steam.
For the crispest skin, dry the chicken thoroughly before seasoning and allow it to rest uncovered in the refrigerator for the final hour of marination.
If the seasoning darkens too quickly during roasting, cover the deepest-colored areas loosely with foil while allowing the remaining skin to continue browning.
Serve with Ofada rice, fried plantains, roasted yams, jollof rice or a crisp vegetable salad.

PLEASE NOTE

Allergen Information

Review the Ayamase Spice Blend label and all packaged ingredients for allergen information. Prepared in a kitchen where other allergens may be present.

FROM THE CAMASI MAISON PANTRY