This recipe for chicken and spice and all things nice is inspired by Lebanese shops that grill whole chickens and serve them with tabbouleh and garlic mayonnaise.
- 1 chicken (about 1.6kg)
- 2 tbsp extra-virgin olive oil
- 2 tsp each coriander and cumin seeds
- To serve: aïoli (see note)
- 55 gm coarse cracked wheat (burghul) (¼ cup)
- 1½ cups each (loosely packed) coriander and flat-leaf parsley leaves
- 3 garlic cloves, finely chopped
- 1 Spanish onion, finely chopped
- 100 ml extra-virgin olive oil
- 2 tbsp lemon juice
- 1Preheat a char-grill over medium-high heat. Cut along both sides of chicken backbone with kitchen scissors, then remove and discard bone. Open out chicken, pressing to flatten, deeply score flesh through skin, brush with olive oil, then rub with spices and season to taste. Cook chicken, skin-side up, turning once, until just cooked through (10 minutes each side). Keep warm.
- 2Meanwhile, for tabbouleh, place cracked wheat in a heatproof bowl. Add 125ml boiling water, cover with plastic wrap and stand until soft (10 minutes). Drain excess water and stir though remaining ingredients. Season to taste and set aside until required.
- 3Coarsely chop chicken and serve immediately with tabbouleh and aïoli.
Note Good-quality store-bought aïoli is available from select delicatessens. Alternatively, combine some crushed garlic with a good-quality mayonnaise.
Drink Suggestion: Exotically perfumed viognier. Drink suggestion by Max Allen
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