Spiced Rotisserie Chicken w Charcoal Kumara & Citrus Slaw (serves 4)

Discover how to make this mouth-watering spiced rotisserie chicken, served with a delicious charcoal kumara and citrus slaw. This amazing dish is one of a series of recipes designed and tested on the Engel Fire by celebrity chef, Michael Van de Elzen. The preparation, timing and flavours of these special recipes can only be created using our unique cooker. This particular chicken dish is perfect for the warmer, longer spring days and great as a summer lunch or evening meal. Enjoy!



1 size 14 free range chicken
1 Tbsp Mike’s spice mix * see below
2 Tbsp oil
½ Tbsp sea salt

Mikes Spice mix

1 Tbsp fennel seeds, toasted
1 Tbsp coriander seeds, toasted
1 Tbsp peppercorns, toasted
1 tsp turmeric
1 tsp paprika
½ tsp chilli powder
Blitz or crush all ingredients together until fine.

Charcoal Kumara

6 medium kumara, skin on
2 Tbsp olive oil
Pinch salt and white pepper

Citrus Slaw

½ small savoy cabbage
2 small carrots
½ cup toasted almonds, crushed
½ red onion, finely sliced

Slaw Dressing

Juice of 2 lemons
2 tbsp runny honey
1 tbsp Dijon mustard
4 Tbsp Grove avocado oil
Salt and cracked pepper


Preheat your Engel fire. Brush the chicken with oil, sea salt and spice mix, inside and out. Push the rotisserie bar through the chicken, fastening with forks.  Push the fire basket to the back, close the doors and leave the flue slightly open, and cook the bird for 35-40 minutes. Check the juices of the chicken by piercing the flesh in the leg, ensuring the juices run clear. Allow the chicken to rest for 5-10 minutes before carving. Serve with charcoal kumara and citrus slaw.

Charcoal Kumara

Brush kumara with 1 Tbsp of olive oil, season with salt and pepper and wrap in tin foil. Place into the Engel embers, turning every 20 minutes until a fork can easily be inserted.

Citrus Slaw

Finely chop the cabbage and place in a large bowl. Peel the carrots into the bowl, add almonds and onion. Pour over the dressing and mix together.

Slaw Dressing

Simply shake all ingredients together in a jar or whisk together in a bowl.


Print Friendly and PDF

This recipe was made by Chef Michael Van de Elzen especially with the Engel Fire cooker in mind. Unique to New Zealand, this hand-crafted machine comes with a lifetime guarantee - something that’s practically unheard of in this day and age. If you would like to know more please contact us today, and let's get the ball rolling on the last cooker you’ll ever need!

RecipesJude Engel