African spatchcock chicken with chermoula paste and chickpea braise
AFRICAN SPATCHCOCK CHICKEN WITH CHERMOULA PASTE
1 chicken, cut open along the backbone
and flattened saltandpepper
45 ml (3 T) olive oil
250 ml (1 c) chermoula paste, bought or
homemade (see recipe right) chopped red onion, extra parsley and
roasted lemon or lime to garnish chickpea braise to serve (recipe below)
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 the roasted lemon or lime and serve with chickpea braise.
10 min Marinating 4 hours or overnight Braaiing 40-50 min
125 ml (½ c) chopped fresh coriander 125 ml (½ c) chopped fresh parsley 4 garlic cloves, chopped 30 ml (2 T) grape vinegar 30 ml (2 T) lemon juice 2 ml (½ t) ground cumin 2 ml (½ t) chilli powder 7 ml (1½ t) paprika salt 1 Process all the ingredients in a food processor until smooth. 2 Store in the fridge – it will keep well for a week.