Name: Lebanese chicken with radish salad
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 15
Ingredients: Marinade; 1 tablespoon ground cinnamon; 2 tablespoon ground cumin; 10 cardamom pods; 4 allspice berries; 1 tablespoon ground turmeric; 1 1/2 teaspoon paprika; 4 clove garlic, chopped; 4 centimetre piece ginger, peeled, coarsely chopped; 2 tablespoon honey; 3/4 cup (180ml) olive oil; 1 kilogram butterflied chicken pieces; sea salt and freshly ground black pepper; Radish salad; 1 long red chilli, seeded, finely sliced; 1 spring onion, finely sliced; 3 radishes, finely sliced; 1 lebanese cucumber, diced; 5 okra, sliced; 1 lemon, segmented; 2 tablespoon extra-virgin olive oil; 1 tablespoon apple cider vinegar; 3 tablespoon chopped flat-lead parsley leaves; 3 tablespoon chopped coriander leaves; 3 tablespoon chopped mint leaves

Lebanese chicken with radish salad

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Serves 15

Prep

30M

Cook

30M

Marinate

Total

Ingredients

Marinade

1 tablespoon ground cinnamon

2 tablespoon ground cumin

10 cardamom pods

4 allspice berries

1 tablespoon ground turmeric

1 1/2 teaspoon paprika

4 clove garlic, chopped

4 centimetre piece ginger, peeled, coarsely chopped

2 tablespoon honey

3/4 cup (180ml) olive oil

1 kilogram butterflied chicken pieces

sea salt and freshly ground black pepper

Radish salad

1 long red chilli, seeded, finely sliced

1 spring onion, finely sliced

3 radishes, finely sliced

1 lebanese cucumber, diced

5 okra, sliced

1 lemon, segmented

2 tablespoon extra-virgin olive oil

1 tablespoon apple cider vinegar

3 tablespoon chopped flat-lead parsley leaves

3 tablespoon chopped coriander leaves

3 tablespoon chopped mint leaves

Method

1.To make the marinade; put all the spices in a food processor or spice grinder and process until you have a fine powder. Add the garlic and ginger, and process to a paste. Transfer to a bowl and whisk in the honey and oil.

2.Rub the marinade into the skin and flesh of the chicken. Cover and chill for at least 4 hours, preferably overnight.

3.Remove the chicken from the fridge and season with a little salt and pepper. Heat a barbecue to high or preheat the oven to 180°C. If you are using a barbecue, cook the chicken for 10-14 minutes, or until cooked through, turning over after 5-7 minutes. Alternatively, place the chicken on a baking tray, spaced well apart, and roast in the oven for about 20 minutes, or until cooked through.

4.To make the radish salad; combine the chilli, spring onion, radish, cucumber, okra and lemon in a bowl. Add the oil, vinegar and herbs, season to taste and gently toss.

5.Serve the chicken with the radish salad.

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