Barbeque Chicken with Toum

Now that it's winter, the barbeque makes less of an appearance at our place; really, no one wants to be hovering over a grill with an umbrella while the rain is pouring non-stop. So on one of those rare days when the sun peaked out from behind the clouds, we went ahead and started that barbeque without even knowing what to cook. Luckily inspiration came in the form of a craving for Lebanese charcoal chicken. Granted, the chicken recipe is more Morrocan or Tunisian than Lebanese, but I paired it with delicious toum and pickles like at Al Barakeh and said craving was satisfied.

Barbeque Chicken with Toum
Adapted from When I Get Home by Matt Moran

INGREDIENTS

1 1.6kg chicken, cut in half and flattened
1 lemon, quartered

Chermoula Rub
1/2 bunch corriander, chopped
1/2 bunch flat-leafed parsely, chopped
3 cloves of garlic, crushed
1 tbsp chopped ginger
3/4 tsp sweet paprika
3/4 tsp roasted ground cumin seeds
3/4 tsp roasted ground coriander seeds
150mL extra virgin olive oil
juice of 1 lemon
1/2 long red chilli, finely chopped
1 tsp salt

1. Mix together the ingredients for the chermoula rub until combined, then massage the marinade into the chicken and refrigerate for at least 2 hours.

2. Preheat the barbeque to its hottest setting (preferably a coal bbq), then cook the chicken skin side down for 15 minutes. Turn the chicken over and cook for a further 10 - 15 minutes, checking with a skewer inserted in the leg - if the skewer comes out hot, chicken is cooked. Remove chicken from the bbq, and serve.

Serve with a cucumber and tomato salad, pickles, lebanese bread and toum. I used the toum recipe from The Food Blog, and highly recommend it - the recipe produced a delicious, fluffy garlic sauce that went perfectly with the chicken.

Comments

[chocolatesuze]

mmm extra toum for me please!

[Maureen @ Orgasmic Chef]

This meal would make me SO happy!! I don't like to go outside and bbq much now. Just too cold. :)

[Alana]

GIRL YOU ARE HITTING MY ETHNIC SWEET SPOT! Chicken. Chermoula. Toum. I'm so glad the rain disappeared for a moment so you were able to barbeque this! It looks so good it should be illegal.

[Helen (Grab Your Fork)]

The chicken looks awesome, and who can never have enough toum? Yum!

[Juliana]

Jasmyne, this BBQ chicken looks fabulous...especially that we are experiencing BBQ season here :)
Thanks for the recipe and hope you are having a great week!

[yummychunklet]

That chicken looks simply fantastic.

[Lorraine @ Not Quite Nigella]

Toum is so moreish! I could go through jars of it if I'd let myself! :P

[Gaby]

Sounds great! I have BBQ envy now (ours is gas... coal is way better!)

[Tania @ A Perfect Pantry]

Great marinate for the chicken... perfect for the BBQ when a few people pop over. Thanks for sharing such a delicious recipe.

[Sara (Belly Rumbles)]

Glad to see you used Fouad's toum recipe, it really is a fantastic one. Chicken looks amazing.

[Miss Piggy]

We have an ENERMOUS pasture-fed steak at home...waiting for it's turn on the Barbie...I reckon the Chermoula Rub would be perfect for it.

[InTolerant Chef]

Yummo! Looks great, bbq in winter still tastes good :)

[ChopinandMysaucepan]

Dear Jasmyne,

The BBQ chicken looks awesome. Regardless of winter or summer, when my craving for grilled chicken comes, I would definitely fire up the BBQ to get my fix.

[Joan Hewitt]

Winter must be everytime to have this recipe on our table! I wish my mother would bump into this page and that she will make this one for our family. This looks delicious!

[Javier Oniel]

WOW! That chicken looks absolutely mouthwatering! And I’m glad you paired it with some veggies – it’s nice to know you’d still get to eat something healthy while satisfying your craving for “bad” DELICIOUS food!