The Kitchen (The home of Delicious Arabic Food) invites you to try Grilled flat chicken with broad bean crush recipe. Enjoy the Arabic cuisine and learn how to make Grilled flat chicken with broad bean crush.
This flattened chicken dish is cooked under the grill and served smeared with the earthy and spicy broad bean crush. The crush is also delicious on toasted bread, served as a canapé with drinks before dinner.
Skill level Easy
Greg Malouf & Lucy Malouf
2 x 500 g (1 lb) free-range chickens or poussins
salt and pepper
Broad bean crush
1 garlic clove
½ tsp salt
125 g (4 ½ oz) broad beans, podded, blanched and peeled
1 shallot, very finely diced
¼ cup coriander (cilantro) leaves, finely chopped
50 ml (2 fl oz) extra virgin olive oil
pinch of cayenne pepper
freshly ground black pepper
1 lemon, juiced
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.
Preheat your grill to its highest temperature and line the tray of the grill with foil to make cleaning up easier.
To prepare the chickens, cut them down the back and splay them open. Season them with salt and pepper and place them under the grill, skin side down, making sure they are about 3 cm (1¼ in) from the heat source. Cook for 5 minutes, then turn and cook for a further 5 minutes, or until the skin starts to blister.
While the chickens are grilling, prepare the broad bean crush. First, pound the garlic and salt to a smooth paste. Next, add the remaining ingredients to the mortar and pound them one by one or tip everything into a food processor. Either way, what you are aiming for is a sludgy, rough texture.
When the chickens are cooked, smear on the broad bean crush and cook for a few more minutes. Serve with Arabic bread, lemon wedges and a soft leaf salad.
Recipe from Saha by Greg and Lucy Malouf, with photographs by Matt Harvey.