Barbecued Chicken with Moroccan Spices

Name: Barbecued Chicken with Moroccan Spices
Cook time: 6 h
Total time: 6 h
Yield: Serves 4
Ingredients: salad of mâché (lamb’s tongue) lettuce, tomato and cucumber, dressed with extra virgin olive oil, salt and pepper (optional); salad of mâché (lamb’s tongue) lettuce, tomato and cucumber, dressed with extra virgin olive oil, salt and pepper (optional); salad of mâché (lamb’s tongue) lettuce, tomato and cucumber, dressed with extra virgin olive oil, salt and pepper (optional); salad of mâché (lamb’s tongue) lettuce, tomato and cucumber, dressed with extra virgin olive oil, salt and pepper (optional); salad of mâché (lamb’s tongue) lettuce, tomato and cucumber, dressed with extra virgin olive oil, salt and pepper (optional); salad of mâché (lamb’s tongue) lettuce, tomato and cucumber, dressed with extra virgin olive oil, salt and pepper (optional); salad of mâché (lamb’s tongue) lettuce, tomato and cucumber, dressed with extra virgin olive oil, salt and pepper (optional); salad of mâché (lamb’s tongue) lettuce, tomato and cucumber, dressed with extra virgin olive oil, salt and pepper (optional); 1 teaspoon salt; 1 teaspoon ground cumin; 1 teaspoon ground paprika; 1 teaspoon ground ginger; 40 ml canola oil; 2 garlic cloves, peeled; 1 medium brown onion, peeled; 1.4 kg chicken, skin on, spine cut out, flattened; 1 bunch coriander, leaves and stems; 6 saffron threads; 125 ml chicken stock; 40 grams butter

Preparation info

Serves
4

Difficulty
Easy
Ready in
6 hr

Appears in

At Home with Sous Vide

By Dale Prentice

Published 2013

About

This family favourite uses the process of sous vide to give a whole chicken a wonderful depth of flavour, with just a hint of fragrant Moroccan spices. The first step of gently cooking the meat inside the vacuum pouch releases the juices from the chicken, in turn creating an aromatic sauce that also helps keep the meat moist. You can either finish off the chicken on a medium to hot barbecue, which will give it a delicate smokiness and crisp the skin, or you can cut the corner off the vacuum

Ingredients

Main course
Gluten-free
Sous vide

Ingredients

Method