- 2 free-range spatchcock chickens
- 1⁄4 cup olive oil
- 2 T sumac
- 4 t ras el hanout
- 2 t ground coriander
- 2 t ground cumin
- Salt, to taste
- 8 onions, peeled
- 100 g butter
- 1⁄4 cup lemon juice
- 100 g pine nuts, toasted
- 3⁄4 cup pomegranate molasses
- 30 g fresh coriander, for serving
- Pomegranate rubies, for serving
Rub the chickens with oil, sumac, ras el hanout, coriander and cumin, and salt to taste. Place on a braai grid over medium coals. Cook for 1 hour, turning a few times.
Wrap the onions in foil and place among the coals. Cook for 30–45 minutes, or until charred and caramelised.
Gently heat the butter in a pan until golden brown. Remove from the heat and add the lemon juice and pine nuts.
Pour over the chicken with the molasses and serve with the roasted onions, coriander, yoghurt and pomegranate rubies.
Cook's note: If you are a sucker for Mediterranean flavours (pomegranate, sumac, ras el hanout), braai a pair of chickens – spatchcocked for an extra-juicy result.