Sumac spiced butterfly chicken
Roast chicken is always good, but this recipe takes it to a whole new level. The spiced marinade tenderises the meat and the flavours evoke the exotic bazaars of the lost Mughal empires.
-
Prep Time
15 Minutes -
Cook Time
45 Minutes -
Serves
4 People
Ingredients
- 1 chicken about 1.8kg
- ½ cup extra virgin olive oil
- 5 large garlic cloves crushed
- 2 teaspoons ground coriander
- 2 teaspoons sumac
- 2 teaspoons ground cumin
- 1 teaspoon freshly ground black pepper
- ½ teaspoon of ground cardamom
- 3 teaspoons sea salt
- juice and grated rind of 1 lemon
to serve
- 1 lemon cut in wedges
- ½ cup of picked flat parsley leaves
- ¼ cup of pomegranate seeds (optional)
You'll Need
- 1 large Multix freezer bag
- Multix Bake
- 2 long soaked wooden skewers.
Method
- Butterfly the chicken by cutting out the backbone and flattening the bird, make 3 deep cuts in each breast and two in each thigh. In a large Multix freezer bag mix the crushed garlic, olive oil, lemon juice and zest, roasted spices, salt and pepper then add the chicken. Remove as much air as possible, seal the bag, then massage the marinade all over the chicken. Refrigerate for at least 1 hour or even overnight.
- Preheat your oven to 190°C or BBQ to medium high. Line a baking tray with Multix bake. Remove the chicken from the freezer bag, place it on the tray, press the chicken flat and tuck in the wings and legs. Run 2 skewers though the thighs to hold the chicken flat while it’s cooking. If cooking in an oven roast the chicken for about 40-45 minutes until cooked through and golden brown. If cooking in a barbecue cook with the hood down turning occasionally for about 30 -35 minutes until the chicken is cooked through. Serve with extra lemon wedges, hummus, warmed flat bread and a Greek style salad.
Hot Tip: Marinating tenderises and adds flavour to your favourite meats. Using freezer bags means you can really rub that marinade into all the chickens surfaces with out getting your hands dirty.