Ingredients (4 servings)
±1.4kg whole chicken
Fresh coriander sprigs, to serve
Lemon wedges, to serve
1 teaspoon caraway seeds
½ teaspoon cumin seeds
2 teaspoons paprika
4 coriander roots, scraped, finely chopped
2 garlic cloves, finely chopped
1 small fresh red chilli, finely chopped
1 teaspoon lemon zest
2 teaspoons honey
80ml (1/3 cup) olive oil
For the marinade, place caraway and cumin in a frying pan over medium heat. Cook, shaking the pan, for 3 minutes or until aromatic. Transfer to a mortar. Add paprika.
Season. Pound with a pestle until coarsely ground. Add coriander, garlic, chilli and zest. Pound until a coarse paste forms. Stir in honey and oil. Set aside.
Place chicken, breast-side down, on a work surface. Use kitchen scissors to cut along either side of backbone and discard. Turn over and push down to flatten.
Remove wing tips. Transfer to a ceramic dish. Add marinade. Turn to coat. Cover with plastic wrap. Place in fridge for 2 hours. Wrap 2 bricks in 2 layers of foil. Remove chicken from fridge. Set aside for 1 hour.
Place chicken on hot barbecue grill, reserving marinade, skin-side down on flat plate. Top with bricks (covered with foil). Cook for 5-10 minutes or until just brown. Turn. Top with bricks. Cook, turning and basting with marinade twice, for 20 minutes. Cook for a further 15 minutes or until cooked through. Set aside for 5 minutes. Cut into quarters. Serve with coriander and lemon wedges.