Grilled Chicken
Ingredients
1 x size 14 chicken
Chermoula Spatchcock Chicken With Tomato Charred Onion Salsa by Michael Van De Elzen
Serves: 6
Chermoula Paste
Ingredients
2 onions peeled and diced 6 cloves garlic
1 tbsp cumin powder
1 tbsp coriander powder
1 tbsp turmeric powder
1 cup coriander leaves
sea salt to taste
2 tbsp cooking oil
Method
1 - Place all the chermoula ingredients into a food processor and blitz until smooth.
2 - Preheat the oven to 180*c. Using some kitchen scissors cut the chicken down both sides of the back bone. Open the chicken up and push down firmly on the breast spreading the chicken flat.
3 - Rub all over with the chermoula paste, drizzle over the oil and sprinkle and place into a roasting tray, then into the oven for 30 minutes.
4 - Remove the chicken and allow to rest, cut into 8 pieces and serve.
