2 AFRICAN SPATCHCOCK CHICKEN WITH CHERMOULA PASTE

SERVES 4 Preparation 10 min Marinating 4 hours or ouernight Cooking 40-50 min 1 chicken, cut open along the backbone and flattened (see tip aboue) salt and pepper 45 ml (3 T) oliue oil 250 ml (1 c) chermoula paste, bought or homemade (see recipe right) chopped red onion, parsley and roasted lemon or lime wedges to garnish 1 Season the chicken with salt and pepper. 2 Mix the olive oil with the chermoula paste and rub over the skin of the chicken. Cover and marinate for 4 hours or overnight. 3 Braai for 40-50 minutes over moderate coals until the juices run clear when the chicken is pierced at the thigh. Brush from time to time with the chermoula mixture. 4 Garnish with chopped red onion, parsley and roasted…

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You Best Braai Recipes (Digital) - 1 Issue, 2017 - Special

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