This dish was a straight-forward, built upon a previous recipe - Saffron and Cashew Rice Pilaf.
The 'correct' way to do this dish is to tunnel-bone the chicken, then roast stuffed with the rice pilaf. I'm no tunnel-boner - so I made the 'slightly modified' version - by roasting the chickens basted in the prescribed annatto pepper oil.
The chickens didn't come out looking as red as I expected (a problem with my oil and / or basting I think), and they were a little over cooked (...a problem with my cooking I think).
Either way - a great combination of flavours.
Tunnel boning... one day...
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