Moroccan Chicken On The Braai

In six ingredients, you can make a chicken dish that not only compliments the cooking style of an open-fire but one that stays tender, flavourful and easy to make.

Ingredients:

• 2 free-range chicken, spatchcocked
• 60 ml harissa paste
• 60 ml low-fat Greek yoghurt
• 1 juice and grated peel of lemon, (plus extra for serving)
• 1 dash salt, to taste
• 1 dash milled pepper, to taste

Instructions:

1. Place chickens on a large roasting tray.
2. Mix remaining ingredients and rub all over chickens.
3. Preheat oven to 180ºC and par-cook chickens for 30 minutes, then remove and set aside.
4. Continue cooking chickens over medium-hot coals, turning occasionally, until juices run clear and chickens are cooked through.
5. Squeeze over a little more lemon juice and serve.

Notes:

1. Chicken dries out easily, so take care not to overcook it on the braai.
2. For added flavour, let the chickens marinate for up to six hours before.

Source: Moroccan Chicken on the Braai