Ep 24: Gary's Summer roast chicken
By Gary Mehigan
1kg free range chicken
Olive oil, to drizzle
1 clove garlic, sliced
2 sprigs thyme
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1/3 cup hazelnuts, dry roasted
1 tablespoon sumac
1 teaspoon sea salt
¼ cup sesame seeds
¼ watermelon, cut into triangular pieces
¼ rockmelon, cut into triangular pieces
1 cucumber, deseeded and cut into batons
¼ cup green raisins
¼ cup pine nuts, toasted
½ bunch coriander, leaves picked and washed
Tahini and yogurt dressing
200g Greek yoghurt
1 tablespoon tahini
Finely grated zest and juice of one lemon
½ clove garlic, crushed
Sea salt flakes
1 tablespoon extra virgin olive oil
Baby shizo and baby basil, to serve
1 Preheat an izakaya BBQ, BBQ or grill.
2 To prepare chicken, cut down either side of the backbone using kitchen shears. Cut chicken in half down the breast bone. Trim wing tips, leaving just the first bone attached to the breast, French-trim the bone. Make small incisions into the skin and flesh of the thigh meat, almost to the bone to ensure even cooking.
3 For dukka spice, dry toast coriander and cumin in a small frying pan until fragrant. Allow to cool slightly and pound in a mortar and pestle to a coarse powder. Pound hazelnuts in mortar and pestle to coarse crumbs and add to ground spices with sumac, salt and sesame seeds.
4 Rub dukka over chicken, ensuring to rub into the splits in the flesh. Drizzle with olive oil and dress with garlic slices and thyme. Cook over an izakya BBQ, BBQ or grill for 12-15 minutes on each side or until the juices run clear.
5 For salad, prepare ingredients and set to one side until required.
6 For tahini and yogurt dressing, place all ingredients in a bowl and stir to combine.
7 To serve, spread a spoonful of tahini yogurt over a serving plate. Arrange salad ingredients over dressing. Sprinkle with some dukka. Arrange chicken on a separate serving and dust with extra dukka if desired.