Sometimes we just need a jolt of flavour to wake us up after the winter stodge. As the light creeps through the window I start to look forward to big family barbeques. I’m even thinking of starting my low carb diet, but not yet ! I’ll wait till the clocks go forward!
The brilliant thing about this way of cooking chicken is you get all the punch of flavour of a bbq but you don’t need to wait until the rain stops.
The sumac adds a lemony, aromatic spicy addition to the flavour.
Use free range chicken and remember to eat the dark spicy crispy skin…it’s the tastiest part.
Devil’s Chicken
2 poussin chicken , or 4 pieces free range chicken breast and wing with the skin on.
2 tablespoons black pepper corns
1 teaspoon chilli flakes
1 teaspoon sumac
2 sprigs fresh rosemary
1 teaspoon sea salt
Zest of unwaxed lemon
3 tablespoons olive oil
If using poussin , cut them in half down the breast bone to make two portions.
Flatten each out and trim any loose fat or skin.
Put the pepper and chilli flakes in a pestle and mortar or a spice grinder and crush together.
Crush in the sumac, rosemary and sea salt and finally drizzle in the olive oil .
Add in the grated lemon zest and mix everything together to make a paste.
Rub the paste all over the chicken pieces, sliding it under the skin as well as all over the top.
Squeeze the juice from the lemon all over the chicken and cover with tin foil, keeping the pieces of lemon to add to the grill.
Set aside in the fridge to marinade, overnight if possible.
Remove from the fridge an hour before cooking.
Pre-heat a ridged griddle pan until very hot.
Lay the chicken on it skin side down. Add the lemon pieces.
Cover with a heavy lid to flatten the chicken down against the griddle.
Lower the heat to medium and leave for 20 minutes or so.
Remove the lid and turn the chicken over to cook the underside. The skin will be blackened and crispy, the skin inside moist and juicy.
Griddle for a further 10 minutes or so until there is no sign of blood near the bones.
Drizzle with some more olive oil and serve with the griddled lemon which will be soft and tasty like chutney.
Serve with a tomato salsa of skinned and de-seeded tomatoes, some chopped red onion, chopped green chilli, and lots of chopped fresh coriander. Season with lime juice, sea salt and black pepper and blend with a drizzle of olive oil.
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