salt-baked chicken with Tunisian style eggplant
PREPARATION TIME 12 MINUTES
COOKING TIME 1 HOUR
SERVES 4
• 750g fine salt
• 750g plain flour
• 500ml hot water
• 4 chicken Marylands
• 1 tsp ground bay leaves
• 2 eggplant , halved and scored
• sea salt flakes and freshlyground black pepper
• ½ cup extra virgin olive oil
• sea salt flakes and freshlyground black pepper
• finely-grated zest and juice of 2 limes
• 2 Tbsp honey
• 4 cloves garlic , minced
• 6cm piece ginger , finely grated
• 4cm piece turmeric , grated
• 2 tsp harissa paste
• 2 tsp Baharat
• ½ bunch coriander leaves , very finely chopped
1 Combine the salt and flour in a bowl , mix well , then add the hot water and mix to form a dough . Roll out to a 60cm square , then arrange the chicken Marylands on one half . Scatter with bay leaf powder , then fold over to enclose , pinching to seal . Arrange on hot coals and cook for 1 hour .
2 Rub the eggplants with the olive oil and season with salt and pepper . Cook on a hot barbecue grill for 2 minutes each side , then arrange cut side up . Mix the zest , juice , honey , garlic , ginger , turmeric , harissa , Baharat and coriander , spread onto the eggplants and cook for a further 20 minutes .
3 Crack the salt dough and serve with the chicken and the eggplants .
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