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Spiced Chicken Baked Under a Brick
A split chicken rubbed with a pounded paste of whole and ground spices, marinated overnight, then pressed flat under foil-wrapped bricks in a blazing hot pan for a lean, juicy, intensely flavoured bird.
- YieldServes 6
- Hands-on50 min
- Total14 h 21 min
- Difficulty
Ingredients
- 1whole roasting chicken (about 2 kg), halved with the breastbone removed (ask the butcher), skinned
Spice paste
- 1 tbspcumin seeds
- 1½ tspfennel seeds
- 1½ tspcoriander seeds
- 4allspice berries
- 15black peppercorns
- 2 clovesgarlic
- 2 tspground turmeric
- 1 tspground ginger
- ½ tsppaprika
- ½ tspcayenne pepper
- 1 tspkosher salt
- 3 tbspextra virgin olive oil, 1 tbsp for the paste, 2 tbsp for the pan-side rub
To serve
- 1lemon, cut into quarters
- 2 tbspflat-leaf parsley, chopped
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