1x Shic Chics Spatchcock chicken
FOR THE MARINADE
4 x ¼ preserved lemons (Lizzie’s Preserved lemons)
2 x garlic cloves, peeled
50ml olive oil
Juice of 1 lemon
½ Tbsp sweet paprika
½ tsp chilli flakes
½ tsp salt, plus extra to taste
1 Tbsp cumin seeds, toasted
50g fresh coriander
Place your spatchcock chicken on a roasting tray.
For the marinade, quarter the lemons and scrape away the flesh and seeds, then roughly chop into a food processor. Add the remaining marinade ingredients and blend until smooth. Pour over the chicken and ensure that all the bird is covered, working some of the marinade under the skin on the breasts. Cover with cling film and place in the refrigerator for 2 hours or overnight if possible.
Remove the chicken from the fridge 30 minutes before braaing.
Lay the chicken breast side up on a board and insert a skewer diagonally through the chicken, through the leg, thigh and breast and out the other side. Repeat with a second skewer through the other side to form an ‘X’.
Lay the chicken on the braai breast-side up and enjoy!!