Grilled Flat Chicken with Broad Bean Crush
This flattened chicken dish is cooked under the grill and served smeared with the earthy and spicy broad bean crush. The crush is also delicious on toasted bread, served as a canape with drinks before dinner.
Ingredients:
2 x 500g free-range chickens or poussins
salt and pepper
Broad bean crush
1 clove garlic
1/2 teaspoon salt
125g broad beans, podded, blanched and peeled
1 shallot, very finely diced
1/4 cup coriander leaves, finely chopped
50ml extra virgin olive oil
pinch of cayenne pepper
freshly ground black pepper
juice of 1 lemon
Directions:
Preheat your grill to its highest temperatuire and line the tray of the grill with foil to make cleaning up easier.
To prepare the chickens, cut them down the back and splay them open. Season them with salt and pepper and place them under the grill, skin side down, making sure they are about 3cm from the heat source. Cook for 5 minutes, then turn and cook for a further 5 minutes, or until the skin starts to blister.
While the chickens are grilling, prepare the broad bean crush. First, pound the garlic and salt to a smooth paste. Next add the remaining ingredients to the mortar and pound them one by one or tip everything into a food processor. Either way, what you are aiming for is a sludgy, rough texture.
When the chickens are cooked, smear on the broad bean crush and cook for a few more minutes. Serve with Arabic bread brushed with Gaea Kalamata extra virgin olive oil and sprinkled with Malouf's Jordanian Za'atar, lemon wedges and a soft leaf salad.
Serves 4
Products used in this recipe
Gaea Kalamata D.O.P Cold Extraction Extra Virgin Olive Oil 500ml
Greg Malouf Jordanian Za'atar 55g
