Prep 12 h
Cook 45m
Serves
5
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Ingredients

    2 tsp sumac

    1½ tsp cumin powder

    2 tsp paprika

    ½ tsp cinnamon powder

    5 garlic cloves, crushed

    Juice and zest of 1 lemon 

    75ml olive oil

    1 ½ -2kg chicken, spatchcocked

    Labneh, flatbreads and pickled vegetables to serve

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Ingredient Substitution Guide

Method

1. Mix the spices with garlic, lemon juice, lemon zest and oil and rub all over the chicken. Leave to marinate in the fridge overnight.

2. The next day, cook the chicken slowly over a low barbecue for 30 minutes, turning regularly until the centre reaches 74°C and the juices run clear.

3. Alternatively, roast at 190°C for 45 minutes in an oven, then toast the skin in a very hot griddle.