Cut open the chickens from the back, remove the backbones and place in a non-metallic bowl.
Mix in the red peppers, ginger, garlic, curcuma, buttermilk, salt and pepper.
Allow to stand in a fridge for 12 hours, turning over regularly.
Remove the chickens from the marinade, allow the juice to drop and grill or roast for ca. 40 minutes at 220°C (if the chicken is larger, allow more time for roasting).
Towards the end of the roasting time, place the pineapple on the roasting tin or fry it separately.
Mix the dates and onions, red pepper, cider, sugar and salt and heat. Squeeze out the gelatin leaves into the mass and cool in the fridge for 2-3 hours.
Ingredients
2 small chickens
1 half finely diced pepper
1 teespoon freshly diced ginger
1 teespoon finely chopped garlic
1 teespoon curcuma
300 ml buttermilk
Salt and pepper
1 sliced pineapple
200 g chopped dates
1 diced onion
1 1/2 diced red peppers
250 ml cider
2 teespoons brown sugar
2 leaves gelatin, soaked in cold water
Salt
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