Barbecued chermoula chicken

Name: Barbecued chermoula chicken recipe
Yield: 4
Ingredients: 1.6kg whole chicken, into 8 pieces; 700g oxheart or heirloom tomatoes, roughly chopped; 1 tsp cumin & coriander seeds, toasted, crushed; 1/2 cup (60g) pitted green olives, roughly chopped; 1 lemon, cut into wedges to serve; 2 garlic cloves, crushed; 1 tsp each smoked paprika, cumin seeds, ground pepper, chilli flakes & ground coriander; Juice & zest of 1 lemon; 1/2 cup (125ml) extra virgin olive oil, plus extra to drizzle; 1 bunch each coriander & flat-leaf parsley leaves, roughly chopped

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Oct 18, 2020

Ingredients (10)

1.6kg whole chicken, into 8 pieces
700g oxheart or heirloom tomatoes, roughly chopped
1 tsp cumin & coriander seeds, toasted, crushed
1/2 cup (60g) pitted green olives, roughly chopped
1 lemon, cut into wedges to serve

Chermoula marinade

2 garlic cloves, crushed
1 tsp each smoked paprika, cumin seeds, ground pepper, chilli flakes & ground coriander
Juice & zest of 1 lemon
1/2 cup (125ml) extra virgin olive oil, plus extra to drizzle
1 bunch each coriander & flat-leaf parsley leaves, roughly chopped

Method

1.

For the chermoula marinade, place all ingredients with half of the herbs in a food processor and whiz to a rough paste. Season to taste. Transfer marinade to a large bowl, add chicken and toss to coat. Marinate in the fridge for 1 hour or, if time permits, for 4-5 hours.
2.

Preheat a lightly greased barbecue with a lid or chargrill pan to medium-high. Cook chicken, skin-side down, for 3-4 minutes on each side until charred. Reduce heat to medium, close barbecue lid and cook, turning occasionally, for a further 20-25 minutes (cover the chicken with aluminium foil if using a chargrill pan), until cooked through. Alternatively, preheat the oven to 200°C and place chicken on a baking tray lined with baking paper and roast for 20-25 minutes until chicken is cooked.
3.

Combine tomato, cumin and coriander seeds, olive and remaining parsley and coriander into a bowl, season to taste and drizzle with extra olive oil.
4.

Arrange chicken on a platter, and serve with tomato salad and lemon wedges.