Nomad restaurant’s Head Chef, Jacqui Challinor shares her brilliant recipe for a super lux BBQ chicken. Made by marinating the chicken pieces in a chermoula and grilling them slowly on the BBQ until perfect. Served with baby cos and a sheep's milk dressing.
45 minutes. Learn to cook a restaurant dish at home!
2 x Australian free range chicken marylands
150ml Australian sheeps milk yoghurt
4 sprigs parsley
4 sprigs coriander
2 cloves garlic
1/4 bunch chives
1 baby cos lettuce
1 red onion
1 teaspoon cumin, 1 teaspoon cumin sweet paprika, 1 teaspoon cumin turmeric, 1 teaspoon cumin ras el hanout, 1/2 teaspoon cumin chilli powder
In a food processor combine the spices, roughly chopped onion, parsley, coriander, roughly chopped garlic and a generous drizzle of olive oil. Blitz to combine. If it’s still dry, add another drizzle of olive oil then blitz again. Transfer to a bowl and combine with half the yoghurt. Season with juice of lemon and salt.
Marinate chicken & preheat bbq or oven
Combine chicken with the marinade and cover with glad wrap. Marinate in the fridge for 10 - 30 minutes minimum. Heat a bbq to medium heat or alternatively preheat the oven to 200°c on fan bake.
Cook chicken & lettuce
Once bbq is hot, place chicken on hot plate and cook for 15 minutes with bone down. Turn then cook for a further 10 minutes. Test if the leg is cooked by piercing a hole on then inside of leg - juices will run clear when cooked. Remove then rest for 5 minutes.
Whilst chicken is cooking, quarter the lettuce. Toss with a drizzle of olive oil, salt and pepper. Heat a pan to a high heat or place on bbq and cook the lettuce for 3 - 4 minutes till charred.
Make dressing & serve
Combine remaining yoghurt with finely chopped chives, salt, pepper and a drizzle of olive oil. Plate chicken with lettuce. Drizzle dressing over and serve with wedges of lime.
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