Recipe for Algerian Spatchcock Baby Chicken
2 tablesp aniseed
Juice of 3 lemons
2 onions, grated
A bunch of fresh coriander, chopped
5cm (2in) fresh ginger, peeled and grated
4 cloves garlic, crushed
2 teasp paprika
½ teasp cayenne pepper
A pinch of saffron threads
250ml (9fl.oz) olive oil
3 baby chickens
Salt and pepper
Toast the aniseed in a dry frying pan until fragrant, then crush it. Combine the aniseed, lemon juice, onions, coriander, ginger, garlic, paprika, cayenne and saffron in a bowl and whisk in the olive oil.
Season the marinade mixture to taste, adding more cayenne and black pepper if necessary.
Use a large knife to spatchcock (see right) the baby chickens, then open them out and trim off any excess skin or surplus fat.
Place the chickens in a plastic bowl and rub them with the marinade.
Cover and place in the fridge to marinate for a minimum of 12 hours.
Bring the chickens to room temperature before cooking.
Cook on a grid over medium-hot coals, or under a conventional grill, turning the chicken occasionally and basting with the remaining marinade - the chicken is done when the skin is crisp and the juices run clear when the thickest part of the leg is pierced with a skewer.
Note: Marinate the chicken for at least 12 hours, but preferably for a whole day.
* To spatchcock a chicken insert a heavy chopping knife into the cavity of the chicken from the back end to the neck. Press down sharply to cut through the backbone. Alternatively place the chicken breast side down on the chopping board, using poultry shears cut along the entire length of the backbone as close to the centre as possible. Open the bird out as much as possible.
