Ingredients
-
2 cups
3% plain
yogurt
-
5
garlic cloves
, minced
-
3 tbsp
extra-virgin olive
oil
-
1 1/2 tsp
ground
cumin
-
1 tsp
hot-red-chili-flakes
-
2 tsp
kosher
salt
-
1 tsp
pepper
-
1.5 kg
chicken
, spatchcocked
-
cilantro
Harissa
-
1 1/2 tsp
caraway seeds
-
1 tsp
coriander seeds
-
1 tsp
cumin seeds
-
1 1/2 tbsp
smoked or sweet
paprika
-
1 1/2 tsp
hot-red-chili-flakes
-
1 tsp
kosher
salt
-
3
garlic cloves
, minced
-
3 tbsp
extra-virgin olive
oil
-
1 tbsp
red-wine
vinegar
Instructions
- STIR yogurt, garlic, oil, cumin, pepper flakes, salt and pepper in a resealable bag or large casserole dish. Add chicken and press, turning to coat. Refrigerate for at least 4 hr, preferably overnight, turning over once.
- HARISSA: Toast caraway, coriander and cumin seeds in a small frying pan over medium-low. Cook, swirling, until fragrant, 2 to 3 min. Place on cutting board and crush, using bottom of saucepan or frying pan. Transfer to a bowl and stir in paprika, pepper flakes, salt, garlic, oil and vinegar.
- PREHEAT barbecue to high. Oil grill. Remove chicken from marinade. Reduce heat to medium-low and cook chicken, skin-side down,lid closed, for 15 min. Flip chicken and continue to grill, lid closed, until chicken feels springy when pressed, 15 to 20 more min.
- SPOON 3 tbsp of the harissa over both sides of chicken and grill for 1 min each side. Serve chicken with remaining harissa and garnish with cilantro.
Chatelaine Basics: How to break down a chicken
Nutrition (per serving)
- Calories
- 345,
- Protein
- 26 g,
- Carbohydrates
- 4 g,
- Fat
- 25 g,
- Fibre
- 1 g,
- Sodium
- 571 mg.
- Good source of
- vitamin A
Kitchen Tip: To spatchcock a chicken, place, breast-side down, on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove. Flip over and, using palm, press firmly on breastbone to flatten.
