SHISH TAOUK

Serves: 4-8

6 garlic cloves

6 tbsp (90 mL) olive oil, plus extra for the sauce

4 tbsp (60 mL) sumac

3 lb (1.4 kg) organic whole chicken

Salt and pepper

10.5 oz (300 g) organic skin-on boneless chicken thighs

4 tbsp (60 mL) tamarind paste 1 1/4 cups (310 mL) walnuts, chopped

6 tbsp (90 mL) pomegranate molasses

Tarragon sprigs 1. Preheat a broiler or barbecue grill on high.

2. Peel and crush the garlic cloves and mix them with the olive oil and sumac. Butterfly the chicken (see note), flatten it out a bit with a rolling pin and coat with two-thirds of the garlic mixture. Season with salt and pepper.

3. Insert two metal skewers in a cross shape through the butterflied chicken to keep it in place.

4. Rub the rest of the garlic mixture into the chicken thighs. Add salt and pepper to season and thread the chicken thighs onto metal skewers.

5. Grill the butterflied chicken for about 40 minutes, turning occasionally, until golden brown and cooked. Grill the chicken skewers for about 15 minutes, turning occasionally, until golden brown and cooked through.

6. Meanwhile, make the sauce. In a small saucepan, combine the tamarind paste with 6 tbsp (90 mL) of water, the walnuts and pomegranate molasses.

7. Bring to a simmer over low heat, then season with salt, pepper and a spoon of olive oil. Garnish the chicken with tarragon sprigs and serve alongside the sauce.

Note: To butterfly the chicken, pat it dry and place it on a cutting board breast-side down.

Using poultry or kitchen shears, cut along each side of the spine and discard the backbone.

Lay the chicken flat on the cutting board, open like a book, skin-side down. Using a sharp paring knife, cut the breastbone free, pop it out with your fingers and discard.