No dry chicken here thank you very much. A great low carb option that can be done on the BBQ or in the oven if the British weather isn't play ball. A great summer dish with loads of leftovers for quick lunches.
Serves 2 (with loads of leftovers)
3 courgettes 1 lemon 2 garlic cloves, grated 2 tbsp tahini Salt and pepper
3 tbsp salted butter 1 small / medium chicken 3 tsp Za’atar / Middle Eastern spice mix 1 can of beer
4 - 5 carrots 1 tbsp honey 2 tbsp oil 2 tsp of coriander and cumin seeds, crushed
2 star anise Salt and pepper 1 lemon 2 tbsp chopped parsley 2 tbsp toasted sunflower seeds
Start with the courgette baba ganoush. Grill the courgettes on the BBQ until blackened and really soft (about 20 min). You can also do this on the grill if you’re not BBQing. Once cool, scoop out the flesh into a colander to drain a little. Put in to a bowl and mix with lemon juice, grated garlic, tahini, salt and pepper.
Heat your oven or BBQ to 180 c. Push soft salted butter under the skin of the chicken breast. Season the outside with salt and Middle Eastern / Za'atar spice rub. Open the beer car and pour 1/3 out (or drink it, chefs treat!). Stand the chicken upright on the open can, like in the picture. Cook for around an hour for a small chicken and 1:15 hrs for a medium chicken. To check that it’s done insert a thermometer into the thickest part of the thigh. It should read 70 c when done. Leave to rest for at least 10 - 20 min.
For the carrots chop in to chunky chunks. Heat your oven to 220 c (if you’re using your oven for the chicken just cook at the same temperature, then when you take the chicken out to rest, crank up the heat until they’re charred). Coat the carrot with honey, oil, coriander seeds, cumin seeds, star anise, salt and pepper. Cook for 20 min until charred. Squeeze over lemon juice then scatter over parsley and sunflower seeds.