1/2 Chicken Recipe

1. Prepare chicken

Pat the half chicken dry with paper towels. Tuck thin wing tips under and score the thicker parts of the breast lightly to allow marinade to penetrate.

2. Make marinade

In a bowl, whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, smoked paprika, ground cumin, red wine vinegar, salt, black pepper and crushed red pepper/piri piri flakes until combined.

3. Marinate

Rub the marinade all over and under the skin where possible, ensuring even coverage. Place the chicken in a dish or zip-top bag and refrigerate for at least 1 hour, preferably 4 hours or overnight for best flavor.

4. Combine the fresh chiles (stemmed and roughly chopped), 2 tbs olive oil, 1 tbs lemon juice, 1 tsp red wine vinegar, smoked paprika, optional honey, and 1/4 tsp salt in a blender or small food processor. Blend to a slightly coarse sauce (or leave a little texture). Taste and adjust seasoning/heat. Set aside. If using dried flakes instead of fresh chiles, whisk them into the other sauce ingredients until dissolved.

5. If not already toasted, toast the nuts in a dry skillet over medium heat, stirring often, until fragrant and lightly browned (2–4 minutes). Add sesame seeds for the last 30–60 seconds to toast. Remove from heat and let cool slightly. Coarsely chop or pulse the nuts in a food processor until a crumbly mixture forms (do not grind to a paste). Transfer to a bowl and stir in ground coriander, cumin, salt and pepper. Taste and adjust seasoning.

6. Preheat the oven to 425°F (220°C). Place an oven-safe skillet or roasting pan on the stove over medium-high heat. Add 1 tbs olive oil and heat until shimmering.

7. Place the chicken skin-side down in the hot pan and sear without moving for 4–6 minutes until the skin is deep golden brown. Flip the chicken so skin-side is up and transfer the pan to the preheated oven.

8. Roast the chicken for 20–30 minutes, basting with piri piri sauce every 8–10 minutes (use a spoon or brush). Roast until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and juices run clear. If the skin is browning too quickly, tent loosely with foil.

9. Once cooked, remove the chicken to a cutting board and let rest for 8–10 minutes to allow juices to redistribute.

10. While the chicken rests, spoon or brush a little more piri piri sauce over the top. Sprinkle the warm chicken generously with the dukkah so it adheres to the surface (press lightly with the back of a spoon if needed).

11. Scatter chopped cilantro over the chicken, drizzle with the remaining olive oil, and serve with lemon wedges on the side for squeezing.