Grilled flat chicken with broad bean crush

Grilled flat chicken with broad bean crush

By
From
Saha
Serves
4
Photographer
Matt Harvey

This flattened chicken dish is cooked under the grill and served smeared with the earthy and spicy broad bean crush. The crush is also delicious on toasted bread, served as a canapé with drinks before dinner.

Ingredients

Quantity Ingredient
2 500 g free-range chickens or poussins
salt and pepper

Broad bean crush

Quantity Ingredient
1 garlic clove
1/2 teaspoon salt
125g broad beans, podded, blanched and peeled
1 shallot, very finely diced
1/4 cup coriander leaves, finely chopped
50ml extra-virgin olive oil
pinch cayenne pepper
freshly ground black pepper
1 lemon, juiced

Method

  1. Preheat your grill to its highest temperature and line the tray of the grill with foil to make cleaning up easier.
  2. To prepare the chickens, cut them down the back and splay them open. Season them with salt and pepper and place them under the grill, skin side down, making sure they are about 3 cm from the heat source. Cook for 5 minutes, then turn and cook for a further 5 minutes, or until the skin starts to blister.
  3. While the chickens are grilling, prepare the broad bean crush. First, pound the garlic and salt to a smooth paste. Next, add the remaining ingredients to the mortar and pound them one by one or tip everything into a food processor. Either way, what you are aiming for is a sludgy, rough texture.
  4. When the chickens are cooked, smear on the broad bean crush and cook for a few more minutes. Serve with Arabic bread, lemon wedges and a soft leaf salad.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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