Chargrilled Garlic Chicken (Farrouj Meshwi)

sbs.com.au

Penny

Lebanese chicken

1.5 kg whole chicken, butterflied

toum (Lebanese garlic sauce), Lebanese pickled vegetables and chillies, and pita bread, to serve (see Note)

subheading: Marinade:

½ tsp cayenne pepper

1½ tsp paprika

1 tsp ground cumin

1 tbsp sumac

⅛ tsp ground cinnamon

6 garlic cloves, crushed

80 ml (⅓ cup) lemon juice

80 ml (⅓ cup) olive oil

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

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