As the tem­per­a­ture be­gins to drop, gather your fam­ily and friends for a bar­be­cue party. We’ve got the menu cov­ered.

Friday - - Front Page -

Prep time overnight Cook­ing time 30 mins Serves 4 FOR THE CHICKEN 1.25 litres but­ter­milk 1 ½ tbsp salt 2 ½ tsp freshly ground black pep­per 4 chicken legs, sep­a­rated into thigh and drum­stick 2 tsp pa­prika, sweet or smoked ½ tsp cayenne pep­per ½ tsp ground cumin ½ tsp ground co­rian­der Olive oil, for brush­ing FOR THE COUS­COUS 250g cous­cous 750ml chicken or veg­etable stock, hot 4-6 large colour­ful car­rots, peeled and sliced Olive oil, for driz­zling 1 large bunch flat-leaf pars­ley, chopped 3 tbsp ca­pers, in brine, drained 2 tbsp ex­tra-virgin olive oil Juice of 1 lemon FOR THE CHICKEN

Com­bine the but­ter­milk, 1 tbsp salt and 2 tsp pep­per in a large mix­ing bowl, stir­ring well.

Add the chicken pieces, mix well, cover and re­frig­er­ate overnight. The next day, re­move the chicken from the fridge and leave to stand at room tem­per­a­ture. In the mean­time, pre­heat a bar­be­cue to a mod­er­ately hot tem­per­a­ture; wait un­til the coals are white and glow­ing. Stir to­gether the spices with the re­main­ing salt and pep­per in a small dish.

Re­move the chicken from the but­ter­milk mari­nade and let the ex­cess drip off be­fore sea­son­ing with the spice mix.

Brush the bar­be­cue grill with some olive oil and driz­zle some olive oil over the chicken with be­fore plac­ing on the bar­be­cue, grilling un­til the in­ter­nal tem­per­a­ture reaches at least 74°C on a meat ther­mome­ter; usu­ally 25-30 min­utes. FOR THE COUS­COUS Mean­while, com­bine cous­cous and stock in a heat­proof bowl, stir­ring briefly. Cover tightly with cling­film and set aside for 10 min­utes. In the mean­time, par-boil the car­rots in salted wa­ter un­til just ten­der, about 4 min­utes.

Drain well and driz­zle with olive oil. Sea­son with some salt and pep­per be­fore grilling on the bar­be­cue un­til lightly charred, about 3 min­utes.

Fluff the cous­cous with a fork. Stir in the grilled car­rots, pars­ley, ca­pers, ex­tra-virgin olive oil, lemon juice, and salt and pep­per to taste.

Re­move the chicken from the bar­be­cue when ready. Let rest for at least 5 min­utes, loosely cov­ered with alu­minium foil. Serve along­side the cous­cous salad when ready.

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