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Kamil's chicken
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Family heirloom BBQ chicken recipe using simple marinade for best flavor. Quality organic chicken recommended for optimal results. Can be done with chicken breast, thighs, or spatchcocked whole chicken for extra flavor. Cooking low and slow on BBQ key for maximum taste and color.
Ingredients:

  • 3 tablespoons kirimizi toz biber, or a really good sweet paprika
  • 3 tablespoons pul biber
  • 1 bulb of garlic finely grated
  • 190 ml vegetable oil (7fl oz)
  • 2 lemons juice of
  • 2.2 kg organic, free-range chicken, spatchcocked (5lb)
  • sea salt
  • 20 g coriander (¾ oz)
  • 20 g flat-leaf parsley (¾ oz)
  • 15 g mint (½ oz)
  • 1 green chilli
  • 2 tablespoons pomegranate molasses
  • 20 ml good-quality olive oil (4 teaspoons)
  • 1 teaspoon cumin seeds
  • 430 g cherry tomatoes (15oz)
  • 1 large clove of garlic
  • 150 g strained yoghurt (5½ oz, look for the stuff called suzme in Turkish supermarkets)
  • sea salt and black pepper
  • lavash or other flatbread, to serve
Instructions:
  • Combine all the ingredients for the chicken, excluding the chicken and salt, in a bowl and mix well. Pour the marinade over the chicken, then let it marinate for 1–8 hours. Heat the BBQ to medium heat. Remove the chicken from the marinade, season generously, and place on the BBQ, starting with the carcass-side down for temperature control. Cook, turning regularly for about 15 minutes, until the chicken reaches 61–62°C/141–144°F. Double-dip the chicken in the marinade, then continue cooking for another 15 minutes. Let the chicken rest for 15 minutes. Meanwhile, soak the coriander, parsley, and mint in iced water for 10 minutes to crisp them up. Combine the herbs with finely sliced chili. For the yoghurt and cumin tomatoes, toast and crush cumin seeds, then mix with halved tomatoes, grated garlic, yoghurt, salt, pepper, and olive oil. Grill the chicken briefly to warm up, then carve. Serve the chicken, herbs, and tomatoes in warm lavash for a delicious meal. Enjoy!

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