Ingredients
- 1 whole chicken
- 3 cloves garlic, peeled
- 1?2 teaspoon sea salt
- 1 teaspoon cumin seeds
- grated zest of 1 lemon
- juice of 1?2 lemon
- 2 teaspoons sweet smoked paprika
- 2 tablespoons olive oil
- salt and freshly ground black pepper
- Green Olive & Fennel Salsa
- 1?2 fennel bulb, stalks and coarse outer leaves discarded, halved, cored and finely chopped, fronds reserved and chopped
- 1?2 cup finely chopped pitted green olives
- 1 tablespoon lemon juice
- 4 tablespoons extra virgin olive oil
- 1?4 cup finely chopped flat-leafed parsley
- salt and freshly ground black pepper
Method
Use kitchen shears to remove the backbone and wing tips (reserve these to make stock) from the chicken.
Turn the chicken skin side up and press down on the breasts to flatten the chicken as much as possible then wash the chicken and pat dry.
Crush the garlic with the sea salt and combine with the cumin seeds, lemon zest and juice, paprika and olive oil. Rub this paste all over the chicken and refrigerate for at least 2 hours, or preferably overnight.
Just before cooking season well with salt and pepper. Cook on an oiled grill plate over a medium-low heat, skin side down, turning every 5 minutes (a wide spatula is good for this) for at least 30 minutes or until the chicken is cooked through at the thickest part.
Green Olive & Fennel Salsa
This salsa is also delicious served with barbecued fish or panfried haloumi.
You can also find hundreds of recipes from Cuisine, the World's Best Food Magazine, on http://www.cuisine.co.nz/
