Moroccan-style spatchcock chicken
Prep time: 10 mins Marinating time: overnight Cooking time: 35 mins Serves 4 4 tbsp olive oil 4 tbsp fresh lemon juice 3 garlic cloves 1 tsp ground coriander 1/4 tsp ground cumin 1 tsp sweet paprika 1/8 tsp chilli powder 1/2 tbsp salt 1/2 tsp ground black pepper 1/2 bunch fresh coriander 1/2 bunch fresh parsley 2 900g chickens, halved 1Grind
together the olive oil, lemon juice, garlic, coriander, cumin, paprika, chilli powder, salt and black pepper until garlic is well minced. Next, add coriander and parsley and grind to combine into a paste. 2Pour
the marinade over the chicken, massaging in well. Cover and refrigerate overnight. 3When
ready to cook, preheat the barbecue to high, place chicken on grill, cut parts down, then reduce heat to medium. Cook for 30-35 mins, turning every few minutes until chicken is cooked and golden. 4Let
the chicken rest on the barbecue shelf for 10 mins before serving with cherry tomatoes and steamed rice.