ZHOUG CHICKEN WITH TAHINI SLAW

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 stork 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 180c and cook indirect. Halfway through baste the top of the chicken with a paste of olive oil and zhoug.

When the chicken reaches 74c 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

ZHOUG CHICKEN WITH TAHINI SLAW

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