This Yemen inspired dish brings a great balance of flavours from the middle east.
ingredients
2 chicken legs
Angus and oink Zhoug rub
Oranges
Lemons
Olive oil
SLAW
Red cabbage
Bunch of spring onions
Tahini
Zhoug rub
Lemon juice
Sea salt
Buy the items
Directions
In a large Ziplock bag place your chicken legs in with a drizzle of olive oil, the juice of one lemon and orange and the zhoug rub around 5% of the weight of the chicken and move it around in the bag to give everything an even coating. Once combined add some slices of both lemon and orange and place in the fridge over night preferably.
To make the slaw, remove the stalk of the cabbage and finely slice it, along with slicing the spring onions both green and white parts and place into a bowl.
Add the zhoug and seasalt and combine
Squeeze the juice of a lemon and gradually add the tahini and mix together.
Let it sit for 5 mins and taste, add more zhoug for more heat or lemon for some extra zing. Leave in the fridge for the flavours to combine until needed.
Set your bbq up for 180°C and cook indirect. Halfway through baste the top of the chicken with a paste of olive oil and zhoug.
When the chicken reaches 74°C turn skin side down over the heat to crisp up the skin.
Mix the slaw and serve with the chicken and some grilled burnt lemon halves
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1 Hour 10 Minutes
2
Middle East
