Ingredients
Moroccan spiced chicken
Yoghurt sauce
Green rice
Method
1.Place chickens, breast-side-down, on a board. Using kitchen scissors, cut along either side of backbone. Discard backbones. Turn breast-side up and cut along breast bone to cut in half. Place chickens in a large dish.
2.Combine ras el hanout, chilli, mint, garlic and oil in a small bowl; rub over chicken. Cover and refrigerate for 2 hours.
3.Cook chickens, skin-side down, on a heated, oiled barbecue grill over medium heat, covered loosely with foil, for 8 minutes or until well browned. Turn and cook, covered loosely with foil, for 12 minutes or until cooked through (reduce heat to low if browning too quickly). Transfer chickens to a tray and season to taste. Stand, covered loosely with foil, for 10 minutes.
4.For yoghurt sauce, combine all ingredients in a small bowl and season to taste.
5.For green rice, melt butter in a large frying pan over medium-high heat; cook spring onion, garlic and rice, stirring, for 3 minutes or until heated through. Season to taste then stir in coriander.
6.Spoon rice mixture onto serving plates and top with chicken and yoghurt sauce. Sprinkle with pomegranate seeds and serve with lemon wedges.
It’s important to keep chicken in the fridge while it is marinating, but don’t put it straight on the barbecue while it’s cold. To allow for even cooking, bring it to room temperature before barbecuing.
Note
