Preheat the oven to 180?C.
Place the cumin, pepper, coriander seeds, chillies, turmeric and salt in a mortar and pestle and grind until it forms a powder.
Use a small, sharp knife to slash the skin of the chicken.
Brush with the oil and rub in the cumin and sea salt rub.
Marinate for 30 mins.
Place the chicken on a baking tray and roast for 30 mins or until the skin is golden and the chicken is cooked through.
Serve with rice cooked with chicken stock.
Note: Can use chicken thighs, roast for approx. 35 mins.
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|Serving Size: 1 Serving (12g)|
|Recipe Makes: 4|
|Calories from Fat: 62 (95%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 437.3mg||15 %|
|Potassium 31.3mg||1 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 0.7g|
|Protein 0.2g||0 %|
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Calories per serving: 65
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