African spatchcock chicken with chermoula paste
1 chicken, cut open along the backbone and flattened (see tip above) salt and pepper
45 ml (3 T) olive oil 250 ml (1 c) chermoula paste, bought or homemade (see recipe right) chopped red onion, parsley and roasted lemon or lime wedges to garnish
1 Season the chicken with salt and pepper.
2 Mix the olive oil with the chermoula paste and rub over the skin of the chicken. Cover and marinate for 4 hours or overnight.
3 Braai for 40-50 minutes over moderate coals until the juices run clear when the chicken is pierced at the thigh. Brush from time to time with the chermoula mixture.
4 Garnish with chopped red onion, parsley and roasted lemon or lime wedges.
10 min Marinating 4 hours or overnight Cooking 40-50 min