Moroc­can-style spatch­cock chicken

Friday - - Good Food -

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.


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