Tabil-spiced chicken, chermoula and charred leeks

Serves 4–6 (Start up to 1 day before) Starters and mains

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Method

Up to 24 hours before, set a small frying pan over a medium heat, add the coriander, cumin, peppercorns and caraway seeds and toast for 1–2 minutes until fragrant. Tip into a pestle and mortar and crush until coarsely ground, then add the pul biber, salt, garlic and olive oil, mix to a paste and set aside.

Rest the chicken, breast side up, on a board and use a large sharp knife to cut a few deep slashes through the legs and breasts. Turn the bird breast side down and use strong kitchen scissors to cut down each side of the backbone, removing and discarding it. Spoon the spice paste on to the chicken and rub in all over, working the mix really well into the cuts and crevices. Transfer to a dish and keep in the fridge for up to 24 hours.

When you are ready to cook, heat the barbecue ready for direct and indirect cooking. Rest the chicken, breast side up, on the grill bars, away from the fire so it will cook indirectly. Cook for around 45 minutes, with the lid down, checking once or twice and rotating to make sure it’s cooking evenly, keeping it breast side up.

Meanwhile, make the chermoula. Set a small frying pan over a medium heat, add the coriander seeds and toast for a couple of minutes, then transfer to a large pestle and mortar and grind to a coarse powder. Add the garlic and crush together, then add the lemon zest and juice, herbs and paprika and pound together. Transfer to a bowl, pour in the olive oil and season with salt and pepper, mixing everything together well.

Slice the leeks about twothirds down the length, then turn and cut the other side to open up the leaves into quarters while keeping them attached at the root end. Wash really well under running water and shake dry. Drizzle a little oil over and season with salt and pepper.

After the chicken has had its initial cook, turn it breast side down and keep cooking indirectly, away from the fire. At the same time, rest the leeks directly over the fire and char all over for about 10 minutes before sliding them away to finish cooking indirectly.

Probe the chicken in several places to assess how well it’s cooking. Once you have a temperature of around 70C, slide it directly over the fire to start adding some extra-deep crispiness to the skin. Cook for a further 10–15 minutes with the lid up, turning regularly, until you have a temperature of at least 74C (it can be a little higher on the thigh meat). If the skin starts to colour too much before the temperature is reached, slide it further away from direct fire.

Lift the chicken and leeks on to a board and drizzle some chermoula over with a sprinkling of extra pul biber. Use a large sharp knife to chop the chicken into pieces and serve on a bed of leeks with the remaining chermoula alongside.

This recipe featured in the June 2022 issue of Food and Travel. To subscribe, click here.