Brick-pressed barbecued chicken

Method:

For the marinade, place caraway and cumin in a frying pan over medium heat. Cook, shaking the pan, for 3 minutes or until aromatic.

Transfer to a mortar. Add paprika. Season. Pound with a pestle until coarsely ground.

Add coriander, garlic, chilli and zest. Pound until a coarse paste forms. Stir in honey and oil. Set aside.

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.

Remove wing tips. Transfer to a ceramic dish. Add marinade. Turn to coat. Cover with plastic wrap. Place in fridge for 2 hours.

Wrap 2 bricks in 2 layers of foil. Remove chicken from fridge. Set aside for 1 hour.

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.

Cook, turning and basting with marinade twice, for 20 minutes.

Cook for a further 15 minutes or until cooked through. Set aside for 5 minutes.

Cut into quarters.

Serve with coriander and lemon wedges.