- For the jerk-style spice rub:
- 1 T juniper berries
- 1 stick crushed cinnamon
- 1 t dried chilli, crushed
- 2 bird’s-eye chillies
- 2 t ginger, minced
- 2 t garlic, minced
- 1 lime, zested and juiced
- 4 spring onions, sliced, plus extra for serving
- sea salt and freshly ground black pepper, to taste
- 3 T Muscovado sugar
- 1 whole deboned chicken
- 4 T olive oil
- Woolworths Mediterranean flatbreads, for serving
- Woolworths Ayrshire double-cream yoghurt, for serving
- cucumber, diced, for serving
- lime wedges, for serving
To make the rub, combine all the dry spices in a pan and lightly toast for 1–2 minutes over a medium heat until fragrant. Remove from the heat. Combine with the remaining ingredients and 2 T olive oil and rub all over the deboned chicken. Marinate for 15–30 minutes, or overnight if you have time.
Preheat the oven to 200°C. Place a cast-iron skillet in the oven to heat up. Place the chicken in a separate cast-iron or ovenproof pan. Drizzle with the remaining olive oil and heat over a high heat until it starts to sizzle. Add any remaining jerk rub or marinade to the pan and cook the chicken on one side for 5 minutes.
Remove from the heat and place in the oven. Carefully place the second pre-heated cast-iron pan directly on top of the chicken to weigh it down – there’s no need to cover it with foil. Roast for 20–25 minutes. Allow to rest in the pan, while still under the second pan, for 10 minutes - it will continue cooking with the residual heat - then pull apart in the pan and serve with the flatbreads, yoghurt, cucumber, spring onion and lime.
Cook's note: The fast cooking action from two direct heat sources makes for an incredibly succulent, tasty bird. The spice rub also works brilliantly and if you start with a deboned chicken all the hard work is already done. Genius.
To save time, use whole deboned chicken or drumsticks from Woolworths.