Spatchcock chicken with Harissa and burned lemons

Spatchcock chicken with Harissa and
burned lemons

Ingredients
For 4 people

For the chickens

2 small chickens (approx 600g
each)
A drop of olive oil
Salt

For the harissa

1 tbsp Aleppo chilli flakes
1 tbs chipotle chilli flakes
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp caraway seeds
1 tsp smoked paprika powder
2 garlic cloves
1 lemon (juice)
50 ml olive oil
Salt

For the burned lemons

3 lemon
A drop of oil
100 g wild rocket

Method

For the chickens

1. Spatchcock the chicken (or get your butcher to prep it for you).

2. Coat with a drop of olive oil and season with salt.

3. Skewer the chickens and start roasting them on the skin side over a
moderate flame.

4. Cook for 10 - 15 minutes or till the skin is brown and crisp.

5. Turn over the chickens and roast the other side for 10-15 minutes.

6. Brush the skin side with the harissa paste and make sure you cover
all the areas. Turn over and roast for 5-7 minutes more.

7. Now brush the inside of the chickens with the harissa as well.

8. Turn over and cook for another 5 minutes on the inside so the
Harissa gets a good toast.

9. Leave them to rest for 8-10 minutes.

For the harissa

1. Start by toasting the coriander, cumin and caraway seeds. When
toasted and fragrant, add them to the pestle and mortar.

2. Now, briefly toast the 2 types of chilli flakes, the smoked paprika and
add the oil. Remove from the heat and let it soak for about 10 minutes.

3. Grind the toasted spices with the pestle and add the garlic. Crush till
it starts to form a paste.

4. Add the chilli flakes oil, squeeze the lemon and season with salt.

For the lemons

1. Cut the lemons in half and oil the insides.

2. Grill over the flames till they are nice and dark.

To finish

Prepare a platter with the wild rocket, add the chickens and the burned
lemon and serve.

At Home

1. You can grill the chickens in a grill pan and then add the harissa
paste.

2. Cook them in the oven at 180°C for 20 minutes, bone side down.

3. Flip over and cook for another 15 minutes.

4. Leave them to rest for about 10 minutes and serve with the rocket
and grilled lemons.