Free range Chicken, Basil leaves, Basil Blossoms/Flowers/Seeds, Lemon tree springs, Celery leaves, Mint leaves, Habenero pepper, Garlic, Lemon, Sugar and Salt.
Other ingredients not shown →→ Vinegar and Olive oil.
Best done →→ Roasted in an oven or BBQ/Grilled.
Tip: Refrigerate the marinated chicken for at least 2 hours before cooking.
Tip: Serve with French Fries, or Potato Wedges, or Persian rice with a side of salad, or Chapati/Pita Bread, or simply with have it as it is.
Tip: For best results, pour the remaining au jus (French word meaning "its juices") from the fresh marinade ground in the mortar and pestle, onto the already cooked and well rested Chicken.
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