Blackened spatchcock chicken on the braai

Name: Blackened spatchcock chicken on the braai
Cuisine: British
Ingredients: 1 extra large chicken (spatchcocked); 1 tablespoon cumin seeds; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1 teaspoon ground cardamom pods; 1 tablespoon pul Buber chilli flakes; 1 tablespoon dried thyme; Grated zest of 1 lemon; Juice of half a lemon; 2 garlic cloves crushed; 3-4 tablespoons olive oil; Salt and pepper

Robin Bell @cook_14623594

We chose to cook this on the braai, you could alternatively roast in the oven at 210c fan with the skin side facing up for about 45 minutes.

Robin Bell @cook_14623594

We chose to cook this on the braai, you could alternatively roast in the oven at 210c fan with the skin side facing up for about 45 minutes.

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Ingredients

1extra large chicken (spatchcocked)
1 tablespooncumin seeds
2 teaspoonsground coriander
1 teaspoonground cumin
1 teaspoonground cardamom pods
1 tablespoonpul Buber chilli flakes
1 tablespoondried thyme
Grated zest of 1 lemon
Juice of half a lemon
2garlic cloves crushed
3-4 tablespoonsolive oil
Salt and pepper

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Steps

1

Combine the dry ingredients in a pestle and mortar and grind to a fine paste. Add the crushed garlic, lemon zest, lemon juice and olive oil to make a paste
2

To spatchcock the chicken cut down either side of the back bone. Once the spine has been removed turn over and press down of the breast to flatten. Cover with the paste and allow to marinade