|If you like these then you can buy them here|
I just wanted the picture!
And talking of interesting beer... I tried the St Austell Trelawney the other evening and it's a very suppable brew. It's interesting to see that in the craft beer world still making a very drinkable, low ABV beer, still has it's place.
Light citrus notes and a spritzy body make this a real BBQ winner, in fact this leads me on to what I reckon is a great way to cook chicken on the BBQ, I did it last night (not on BBQ sadly, just under grill, fifth floor flat and all that!!) and it was jolly yummy indeed!
Firstly, spatchcocking the chicken (a phrase that, I'll admit, always elicits a childish snigger from me). If you've never done this before then trust me, it really is insanely easy. I'll be honest, I've known the technique for about a decade but never done it, more fool me!
If you want a really easy 'how to' video, then this is the one to watch
So, here we go, this will serve four greedy people and six not so greedy people!
Stove-top-proof tagine or other large cooking vessel with lid
Large cooks tongs
Skewers soaked in water for at least 30 minutes (use these to spatchcock bird)
Ingredients for chicken
Groundnut or rapeseed oil
2.4kg chicken (free range) - spatchcock and remove wing-tips (freeze off-cuts to make stock later)
1/2 litre chicken stock
1 bottle of barley wine/old ale, not too bitter, suggest UK one like Golden Pride/Old Tom etc.
8tbsp pomegranate molasses
4tbsp harissa (I like Belazu rose harissa)
1tbsp Ras-el-Hanout or Sumac
1 cinnamon stick broken up
4 crushed cardamom pods
Thumb-sized piece of ginger
Bulb of garlic chopped in half horizontally
Whole large green chill, with a small slit made in it
Additional Ingredients for Sauce/finishing:
2tbsp pomegranate molasses
1tbsp agave nectar
1 lime (zest finely grated off and flesh reserved)
Handful of mint/coriander/parsley
- Heat pan/tagine
- Make deep slashes in flesh of chicken, season liberally
- Add some oil to pan, and put bird breast-side down in pan to brown
- Meanwhile, mix together the wet ingredients and chop, crush, slit etc. dry ingredients, keep separate
- When wet ingredients are mixed and dry prepped, the bird should be browned
- Turn bird over, and add dry ingredients to pan to fry for about 30 secs then add wet ingredients
- Cover bird and turn down to a medium simmer for about 40 minutes
- After 30 minutes, pre-heat grill to maximum and pre-heat baking tray
- After 40 minutes, check the bird is done (meat thermometer favoured method but checking for any blood in crease of thigh also good)
- Take out of pan and place on baking tray, put under grill (or you can do this stage on the BBQ)
- Sieve remaining cooking liquid into a pan, mushing the garlic and ginger with a fork, and reduce until consistency of runny honey
- Once it's browned, take out from under grill, turn off grill, place bird at bottom of oven on tray to rest (if on BBQ, clear an area free of coals as your 'cool' area and put chicken there to rest)
- Test your sauce for the balance of sweet, sour, salty, bitter - add a little of the pomegranate molasses for sour, some agave for sweet, some lime peel for bitter and some salt where needed - keep warm
- Carve the chicken and then, whilst it's still on the chopping board, pour over some of the sauce
- Then, add more sauce as serving - this goes really well with a simple bulgur wheat-based tabbouleh or, if you're like me, I prefer something with a bit more snap like cucumber, radish, spring onion and uncooked sugar snap peas
- Put rest of sauce in a jug, arrange chicken on a big plate, put salad in a big bowl, put on table, dig in!