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| Legend hospitality school - Recipe |
Chermoula and Lemon Chicken
(To download this recipe in Word format, click icon) 
Chermoula paste is originally from North Africa and bursting with flavour. It gives the chicken a wonderful colour and aroma. You can buy ready made paste from Woolworths
1 whole chicken (spatchcock)
30-50ml Chermoula paste
1 lemon
thyme twigs
salt and black pepper
heavy duty foil and 1 or 2 bricks
- Wash the chicken under running water and dry well with kitchen paper. Season with salt and black pepper.
- Spread or paint the skin and inside of the chicken very well with Chermoula paste. Make sure you put some of the paste underneath the skin. This will really help the flavour.
- Prepare an indirect fire with 25-30 briquettes on each side and burn out for 35min. Place a drip pan between the coals and the chicken, breast side down, over the drip pan on the grid.
- Cut the lemon in quarters and squeeze the juice onto the chicken. Place the wedges next to the chicken on the grid. Position the thyme twigs on top of the chicken as well as a double layer foil, large enough to put a brick on top. The brick heats up and keeps the chicken flat during the cooking process.
- Cover with the lid (ventilation holes open). Braai for 1-2 hours depending on the size of the chicken. (To see if chicken is cooked, test it with your Weber Digital Thermometer or stick a metal skewer into a thick part close to the bone. If the juice that runs out is clear the chicken is cooked if red (bloody) it is still raw.)
- Remove the brick approx. 10 min before the end of the cooking time and turn the chicken for the inside to braai slightly.
- Serve with a crisp salad and fresh bread for a lovely lunch.
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Chermoula en Suurlemoen Hoender
Chermoula smeer is oorspronklik uit die noorde van Afrika en dit het ‘n ongelooflike araoma en smaak. Dit gee ‘n pragtige kleur aan die hoender. Jy kan die klaargemaakte Chermoula smeer by Woolworths koop
1 Heel hoender (gevlinder)
30-50ml Chermoula Smeer
1 Suurlemoen
Tiemie takkies
Sout en Swart Peper
Sterk foelie en 1 of 2 bakstene
- Was die hoender onder lopende water en droog goed af met kombuispapier. Geur met sout en swart peper.
- Smeer die hoender met Chermoula op en onder die vel en aan die karkas se kant. Die smeer onder die vel help baie vir die smaak.
- Berei ‘n indirekte vuur voor met 25-30 brikette aan elke kant en laat vir so 30min uitbrand. ‘n Grys lagie as moet oor die kole vorm. Plaas die drup pan tussen die kole en dan die boonste rooster. Sit die hoender op sodat dit nie direk oor die kole is nie met die borsies na onder.
- Sny die suurlemoen in kwarte en druk die sap oor die hoender uit. Plaas die uitgedrukte suurlemoen op die rooster teenaan die hoender. Plaas die tiemie takkies bo-op die hoender en dan ‘n dubbel lag foelie. Sit ‘n baksteen op die foelie. Die baksteen raak warm en hou die hoender plat.
- Plaas die deksel van die weber op (ventilasie gaatjies oop). Braai vir 1 – 2 ure afhangende van die grote van die hoender. Toets of die hoender gaar is met jou Weber Digitale Termometer of prik die hoender met ‘n metal kebab stokkie en as die sap helder en deurskynend is is die hoender gaar.
- Werwyder die baksteen so 10min voor die einde van die gaarmaak proses en draai die hoender om vir die laaste rukkie.
- Bedien met ‘n kraak vars slaai en bros gebakte brood vir ‘n heerlike middagete.
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