Butterflied Chicken with Black Olive and Preserved Lemon Dressing
Photography by Aaron McLean.
To ensure the chicken cooks evenly place a heavy weight on top so every part of it makes contact with the barbecue.
Serves: 6
INGREDIENTS
Chicken
1 whole chicken
2 tablespoons olive oil
1 tablespoon white wine vinegar
3 cloves garlic, crushed
1 teaspoon each smoked paprika and ground cumin
sea salt and freshly ground pepper
Dressing
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 clove garlic, crushed
¼ teaspoon each chilli flakes and ground cumin
2 quarters preserved lemon
10 large black olives, pitted and sliced
2 spring onions, thinly sliced on the diagonal
2 tablespoons chopped flat-leaf parsley
METHOD
Preheat the barbecue flat plate to a low heat.
Chicken: Using kitchen scissors cut down either side of the backbone and discard. Place the chicken flat on the bench and snip the wishbone so the chicken will lie flat. Make 2 slashes in each drumstick and thigh to ensure they cook through. Combine the remaining ingredients and rub all over the chicken, pushing it into the slashes as well.
Place the chicken skin side down on the lightly oiled barbecue. Place a sheet of baking paper over the chicken then put a large heavy sauté pan or a clean brick on top to weight the chicken down.
Cook for 25 minutes over a low heat until the chicken is golden and the skin will lift easily off the flat plate. Turn over, replace the baking paper and weight and cook for another 20 minutes or until cooked through. Transfer to a platter and leave to rest for 10 minutes.
Dressing: Whisk the oil, vinegar, garlic and the spices in a bowl and season. Scrape the pulp off the lemon skin and discard. Slice the skin thinly and add to the dressing along with the remaining ingredients.
To serve: Carve the chicken into 8-10 pieces and spoon over the dressing along with any resting juices.
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