fried spatchcocks with lemonjuice
4 young chickens (spatchcocks, 500 gr each)
2 red lomboks
3 cloves garlic
5 tbsp lemon juice
5 tbsp arachide oil
1 spring onion
Pound or grind the lomboks, the garlic, the oil and the lemonjuice fine into a paste. Halve the chickens and marinate them with the paste for at leat 1 hour. Chop the spring onion fine.
Roast the chickens above a charcoalfire slowly for 40 minutes until brown and done. Sprinkle the chickens with the marinate during roasting. Sprinkle the springonion on top and serve.