Brick-pressed barbecued chicken

Ingredients (4 servings):

• ±1.4kg whole chicken
• Fresh coriander sprigs, to serve
• Lemon wedges, to serve

For the marinade:

• 1 teaspoon caraway seeds
• ½ teaspoon cumin seeds
• 2 teaspoons paprika
• 4 coriander roots, scraped, finely chopped
• 2 garlic cloves, finely chopped
• 1 small fresh red chilli, finely chopped
• 1 teaspoon lemon zest
• 2 teaspoons honey
• 80ml (1/3 cup) olive oil

Method:

1. For the marinade, place caraway and cumin in a frying pan over medium heat. Cook, shaking the pan, for 3 minutes or until aromatic.
2. Transfer to a mortar. Add paprika. Season. Pound with a pestle until coarsely ground.
3. Add coriander, garlic, chilli and zest. Pound until a coarse paste forms. Stir in honey and oil. Set aside.
4. Place chicken, breast-side down, on a work surface. Use kitchen scissors to cut along either side of backbone and discard. Turn over and push down to flatten.
5. Remove wing tips. Transfer to a ceramic dish. Add marinade. Turn to coat. Cover with plastic wrap. Place in fridge for 2 hours.
6. Wrap 2 bricks in 2 layers of foil. Remove chicken from fridge. Set aside for 1 hour.
7. Place chicken on hot barbecue grill, reserving marinade, skin-side down on flat plate. Top with bricks (covered with foil). Cook for 5-10 minutes or until just brown. Turn. Top with bricks.
8. Cook, turning and basting with marinade twice, for 20 minutes.
9. Cook for a further 15 minutes or until cooked through. Set aside for 5 minutes.
10. Cut into quarters.
11. Serve with coriander and lemon wedges.