|Grilled cumin chicken|
Feed the masses with this fantastic cumin spiced chicken.
To prep 0:10
To cook 0:30
3 (about 1.8kg each) fresh or thawed frozen chickens
3 tablespoons ground cumin
60ml (1/4 cup) olive oil
Sea salt flakes & freshly ground black pepper
Rhubarb & ginger relish, to serve
Step 1 Wash 1 chicken inside and out under cold running water. Pat dry with paper towel. Place the chicken, breast-side down, on a clean work surface. Use poultry shears to cut along either side of the backbone. Discard backbone.
Step 2 Cut breast in half, splitting breastbone. Use a sharp knife to cut each side in half, between thigh and breast. Cut drumsticks from thighs. Remove wings from breasts. Repeat with remaining chickens.
Step 3 Combine the cumin and oil in a small bowl. Drizzle the chicken with the cumin mixture and rub evenly into the skin.
Step 4 Preheat a chargrill or barbecue plate on high. Cook chicken pieces on preheated grill for 15 minutes each side or until cooked through.
Step 5 Arrange chicken on a serving platter. Season with sea salt flakes and pepper, and serve with rhubarb & ginger relish.
You can prepare this recipe to the end of step 2 up to 1 day ahead. Store in an airtight container in the fridge. Continue from step 3, 30 minutes before serving the main. Transport tip: Prepare chicken to the end of step 3. Store in an airtight container and transport in a cooler bag or esky. Cook at destination.
Australian Good Taste - December 2004 , Page 68
Recipe by Rodney Dunn
Photography by Ben Dearnley