Spatchcocked Chicken, M’qualli-Style
-
Easy
"If you want a flat chicken so it can be grilled, spatchcocking is the answer and, if you ask a friendly butcher, I’m sure they would oblige. M’qualli is a Moroccan culinary style, characterised by the inclusion of (in most cases) ginger, saffron and turmeric."
This recipe is from The DIY BBQ Cookbook by James Whetlor (Quadrille, £20), Photography by Sam Folan
Ingredients
- 1.5kg whole chicken, backbone removed or spatchcocked (ask your butcher to do this if you prefer)
- a large sprig of coriander, finely chopped
- 50ml olive oil, plus more for brushing
- 3 medium onions, finely chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- pulp of 1 preserved lemon, finely chopped (rind reserved, see below)
- sea salt and freshly ground black pepper
For the marinade
- a generous pinch of saffron threads
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
To serve
- a small bunch of coriander (cilantro), finely chopped
- rind of 1 preserved lemon, finely chopped
- 50g pitted green olives, roughly chopped
- 200g couscous, cooked according to the packet instructions
Method
- Preheat the BBQ to a medium heat. Place the chicken on a clean work surface, skinside up and, using your palms, press down firmly on the breastbone to flatten the breast.
- In a bowl, combine all the marinade ingredients, then rub this all over the chicken until thoroughly coated. Scatter over the coriander and set aside to come to room temperature.
- Meanwhile, in a lidded cast-iron pan, big enough to fit the chicken, heat the oil and cook the onions and garlic for 10 minutes until soft.
- Add the spices and preserved lemon pulp and cook for 3–5 minutes until golden and soft. Add 150ml water, bring to the boil, then take off the heat and set aside.
- Brown the marinated chicken on the BBQ for 20 minutes, turning it a couple of times to brown it evenly and brushing with a little extra oil.
- Transfer the chicken to the pan and spoon over the sauce and onions. Place the pan on the BBQ over the heat, cover and cook for 20–30 minutes,until the chicken is cooked through and the liquid has mostly reduced.
- Check the bottom of the pot every now and then to prevent any burning – add a splash of water if necessary.
- Take the pan off the heat and set aside to rest for 10 minutes. Lift out the chicken and divide into joints on the bone. Stir half the coriander, preserved lemon rind and olives into the sauce, then return the chicken to the pan. Check for seasoning, adding salt and pepper to taste, then serve scattered with the remaining olives, preserved lemon and coriander, along with some couscous.
© Speciality Cooking Supplies Limited 2024
