Barbecue Chicken with Chermoula Rub

Turned out pretty darn tasty. Definitely recommend - very nice way to add some interest to our old friend the Chicken. (Cluck.) Now, the recipe I have says just to spatchcock the bird, marinate, and barbecue like that. We found (as is so often the case) that of course the breast cooked much faster than the brown meat - not aided by the fact that spatchcocking brings the breast in closest contact with the grill in the first place. So next time we'll be jointing it up and putting the brown meat on first, so that it all finishes at the same time (don't want to overcook the breast either, do we). What you'll need to do is:

• Get a chicken (free range, please, we're not into torturing birds, just eating them) and joint it up.
• Make the rub, of:

Fresh herbs: coriander, parsley, 3 cloves of garlic, chopped fresh ginger (plenty of all the herbs) and
Dried herbs: 1 tsp each of paprika, cumin powder, coriander powder, salt
Combine into a good rub with the juice of 1/2 a large lemon and good slosh of olive oil, and add chopped chili as well to taste (I put some in and Lara was fine, seems to blend in quite nicely).

• Ensure that the chicken and the rub become very intimately acquainted and cover them to consider matters together for at least an hour. We left it for about two hours while we went to the beach, seemed to work just fine.
• When you're ready, stick it on the barbie. We served this with rice but you can of course do as you please. I would however recommend the salsa we made to go with it, which was:

a base of finely diced tomato, green pepper and red onion, seasoned with salt, lime juice and olive oil - with the particular flavour of the day being fresh mint and sultanas. Went really nicely with the spicy chicken. Make plenty of it as everyone wants more!