Aniseed spatchcock chicken
30-45 ml (2-3 T) aniseed or fennel seeds
10 ml (2 t) paprika
2 ml (½ t) cayenne pepper
60-80 ml (¼-¹⁄₃ c) chopped fresh coriander juice and zest of 3 lemons
2 small onions, finely chopped
5 cm fresh ginger, grated
4 garlic cloves, crushed
250 ml (1 c) olive oil salt and freshly ground pepper
1 large chicken or 2 spring chickens, cut open along the
backbone(s) and flattened
15 min Marinating Overnight Braaiing 45-60 min
1 Marinade Mix all the ingredients.
2 Chicken Pour the marinade over the chicken and marinate overnight in the fridge.
3 Bring the chicken to room temperature. Use kebab skewers to secure the legs so that the top of the thighs are resting against the body and the wings are tucked against the breast (see picture left).
4 Braai over moderately hot coals (turn often and brush with marinade) for 45-60 minutes or until done and golden brown.