Grilled flat chicken with broad bean crush recipe

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Created by Greg Malouf

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Cuisine: Syrian
Serves 4

Featured as part of our Cooks and their Books series, this recipe comes courtesy of Greg Malouf, master of modern Middle Eastern cuisine.

More Greg Malouf Recipes

Ingredients

2 x 500 g (1 lb) free-range chickens or poussins
Salt and pepper

Broad bean crush
1 clove garlic
1⁄2 teaspoon salt
125 g (4 1⁄2 oz) broad beans, podded, blanched and peeled
1 shallot, very finely diced
1⁄4 cup coriander (cilantro) leaves, finely chopped
50 ml (2 fl oz) extra-virgin olive oil
Pinch of cayenne pepper
Freshly ground black pepper
Juice of 1 lemon

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Preparation

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.

Preheat your grill to its highest temperature and line the tray of the grill with foil to
make cleaning up easier.

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 (1 1⁄4 in) from the heat source. Cook for 5 minutes, then turn and cook for
a further 5 minutes, or until the skin starts to blister.

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.

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.

Recipe from Saha by Greg and Lucy Malouf, with photographs by Matt Harvey.
Published by Hardie Grant Books.

If you enjoyed this Grilled flat chicken with broad bean crush recipe then browse more Lebanese recipes, Syrian recipes, meat recipes and our most popular hainanese chicken rice recipe.

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