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