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Ingredientes
- 10 x freerange chicken joints or possibly 2 freerange chickens (giblets removed) each 1.3kg extra virgin olive oil
- 1 lrg lemon dukkah:
- 75 gm sesame seeds
- 25 gm cumin seeds
- 25 gm coriander seeds
- 50 gm hazelnuts roughly minced
Direcciones
- Rub the chicken all over with extra virgin olive oil and leave somewhere cold for 2 to 3 hrs. For the dukkah roast everything till it is toasted and gives off a spicy aroma: under the grill for 1 to 2 min or possibly in a heavy frying pan without fat for 3 to 5 min shaking often.
- Place everything in a small electric blander or possibly spice mill and blitz briefly (using a pulse button) till the spices are crushed butstill dry (not oily) then add in salt and pepper to taste.
- Rub the dukkah into the chicken: the easiest way is to tip 3 tbsp into a large plastic bag add in the chicken and toss to coat all over.
- To cook for a whole chicken halvethe lemon and tuck half inside the body cavity.
- Wrap in welloiled foil make a parcel and place on a medium barbecue for 1 to 1 1/4 hrs turning once or possibly till cooked through; test after 1 hour.
- For the joints barbecue the legs for25 to 30 min the wings and breasts for 15 min turning once. (Or possibly use a regular domestic grill.) Serve the remaining dukkah with extra virgin olive oil and broad while the chicken cooks.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 4 servings | |
| Calories 196 | |
| Calories from Fat 146 | 74% |
| Total Fat 17.47g | 22% |
| Saturated Fat 2.11g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 22mg | 1% |
| Potassium 299mg | 9% |
| Total Carbs 9.36g | 2% |
| Dietary Fiber 6.0g | 20% |
| Sugars 0.48g | 0% |
| Protein 6.58g | 11% |
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