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Ingredientes
- 1 heaped tbsp smoked (or plain) paprika
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 2 pinches allspice
- 11 garlic cloves
- juice of 2 lemons
- 4-6 tbsp olive oil
- 1 large whole chicken
- 1 punnet cherry tomatoes, quartered
- 3 small red chillies, finely chopped
- 4 spring (green) onions, finely chopped
- ½ red onion, finely chopped
- 3 heaped tbsp chopped fresh mint
- a splash of red wine vinegar
- 1 heaped tspn Dijon mustard
- sea salt & freshly ground pepper
Direcciones
- The day before serving, whisk the paprika, dried oregano, cumin and allspice with 8 crushed garlic cloves, the lemon juice and oil in a large bowl until well combined.
- Cut out the backbone of the chicken and remove any excess fat. Turn it over and flatten with your hand.
- Then put the chicken in the marinade, toss well, cover and refrigerate overnight, tossing now and again.
- When ready, skewer the chicken crossways and cook on a preheated BBQ or ridged grill, brushing with the marinade only for the first 10 mins.
- To make the relish, combine 3 finely chopped garlic cloves with a splash of oil and the remaining ingredients. Taste for seasonings.
- Spoon the relish over the chicken and serve with a simple salad on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 369g | |
| Recipe makes 4 servings | |
| Calories 843 | |
| Calories from Fat 572 | 68% |
| Total Fat 63.84g | 80% |
| Saturated Fat 15.69g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 224mg | 9% |
| Potassium 724mg | 21% |
| Total Carbs 6.33g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.32g | 1% |
| Protein 58.64g | 94% |
