Sunday, 24 June 2007

Cumin and Yoghurt BBQ'd Chicken

This is a wonderful recipe I first saw on Saturday Kitchen, by Rachel Allen.

"For the marinade
300ml/11fl oz natural yoghurt
2 tbsp mint or coriander, finely chopped
1 lemon, juice only
1 tbsp crushed cumin seeds
2 tbsp olive oil
2 cloves garlic, finely grated or crushed
good pinch of pepper"

I have tried it a couple of times now and have adapted it slightly to be more spicy, herby and crucially BBQ'd. The yoghurt, cumin, chilli and garlic marinade helps to keep the chicken incredibly succulent and gives the skin a fantastic sticky charred taste after it's lapped by the flames. I also added a heap of thyme and some rosemary, mainly cos Mum's got so much growing everywhere!

So, spatchcook your chicken, which is great fun, then throw it flesh side down into your yoghurty marindae and then leave for as long as you can. Tonight it only marinaded for about an hour... overnight is the recommendation.

In the meantime get your BBQ revved up and grill the chicken bone side down for aroudn 20 minutes to make sure the middle bit is cooked. Then, add whatever marinade you have left to the fleshy side and turn over. Cook for about 25 minutes with the lid down and the flame on medium/low. In the meantime, rustle up a tasty green salad - or get your sister to do it. Then check the chicken is done and tuck in!

Cougettes topped with capers accompanied by mixed peppers filled with goats cheese and balsamic vinegar did a great job of keeping the chicken company. As did our home grown puffball!

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