Spatchcock chicken with ras el hanout and coriander dressing

Serves 4
free-range chicken 1 x 2kg
ras el hanout 4 tbsp
garlic 4 cloves, grated
olive oil 5 tbsp
salt 1 tsp
lemon 1, quartered
runny honey 3 tbsp

For the dressing
fresh coriander 1 large bunch, roughly chopped
garlic 2 cloves
salt ½ tsp
shallots 3, peeled and diced
preserved lemon 1, diced
green chilli 1, sliced
olive oil 3 tbsp

Lay the chicken onto a baking tray and score with a sharp knife. In a bowl, add the ras el hanout, garlic, olive oil and salt and give a good stir together. Next, rub the spice mix all over the chicken and pop in the fridge for an hour or so.

While the chicken is marinating, put the coriander, garlic and salt in a pestle and mortar, crushing the ingredients together until you have a fine paste. Stir in the shallot, lemon and chilli and oil, give a good stir and keep to one side.

Remove the chicken from the fridge, add the lemon quarters and lay the tray onto the barbecue, close the lid and cook for 30 minutes. After this time, remove the chicken from the tray, lay on the hot barbecue bars and cook for a further 8 minutes each side. Brush on the runny honey, remove from the heat, then leave to rest for 20 minutes.

Return the chicken to the roasting tin and coat in the spicy dressing, serve in the middle of the table, with some aromatic couscous or chickpeas.

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