- 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 on one side for 5 minutes.
Remove from the heat and place in the oven. Carefully place the 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 for 10 minutes, 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.