Barbecued whole chicken
The sight of mouthwatering charcoal-grilled barbecued chicken is common in Palestine. On sunny days, every household begins barbecuing whole chickens marinated in beautiful local flavors. At the same time, in every town, there is at least one restaurant renowned for its barbecued chicken. In Bethlehem, it is Qabar restaurant in Beit Jala.
Create a free account to read this article
$0/
(min cost $0)
or signup to continue reading
It was established in 1974 and is still one of the most popular places. Franco-Palestinian chef Fadi Kattan grew up going there to pick up some chicken to bring home to enjoy with bread and a simple salad.
SERVES 4
- 80 ml / cup extra-virgin olive oil, plus more as needed
- 60 ml / 1/4 cup fresh lemon juice
- 6 garlic cloves, crushed
- 1 teaspoon salt
- 1 tablespoon ground sumac
- 1 teaspoon dried red pepper flakes
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- Peel of 1 white or black loumi (dried lime), grated with a Microplane
- 1 whole chicken, about 11/2 kg / 3 pounds, spatchcocked
TO FINISH
- 3 garlic cloves, crushed
- 1 green chilli, sliced
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon ground sumac
In a large nonreactive bowl, mix together the olive oil, lemon juice, garlic, salt, sumac, red pepper flakes, cumin, cinnamon, allspice, and grated loumi. Add the chicken and rub the mix all over it. If you don't plan to barbecue immediately, cover the bowl and refrigerate overnight.
To barbecue on a charcoal or gas grill, prepare the grill with a hot zone and a cooler zone. Place the chicken, skin side up, on the cooler side, with the legs facing the hotter side. Cover the grill and cook until the chicken is mostly done, 40 to 45 minutes. Carefully flip the chicken and place it on the hotter side of the grill, skin side down, to crisp the skin and finish cooking the chicken, another 10 to 15 minutes. It should take 50 to 60 minutes total.
To cook in the oven, preheat the oven to 220°C / 425°F. Preheat a skillet over medium-high heat on the stove.
Put the chicken in the skillet, skin side up. Sear for about 4 minutes, then flip the chicken over. Sear on the second side for about 4 minutes. Continue flipping the chicken until you have charred the skin.
Transfer the chicken to a baking sheet, skin side up, add a drizzle of olive oil, and roast for another 25 to 30 minutes, to fully cook through.
Remove from the heat of the grill or oven and let rest for 10 minutes.
Meanwhile, in a bowl, mix together the garlic, chilli, olive oil, lemon juice, and sumac. Drizzle over the chicken, cut into pieces, and serve.
Flavours of a Franco-Palestinian chef living in Bethlehem
Bethlehem, one of the world's most storied cities, comes alive in this loving tribute by chef Fadi Kattan.
His latest cookbook Bethlehem (Hardie Grant Books, May 14, $55) is simply delicious.
Fadi's family has lived on these lands for generations, and their story is one of resilience, community and deep roots.
Food is at the centre of family life, from the daily breakfasts of still warm kmaj bread, rich labaneh and quince jam, to elaborate Christmas celebrations featuring the spiced wheat porridge burbara, slow-cooked fragrant spiced lamb and rice qidreh, and plenty of Christmas cakes to give and to eat.
Conjuring the colours and smells of this ancient city, with its bakeries, spice shops, and butchers, Fadi then takes readers to the surrounding region, to meet local farmers and artisans; the desert oasis of Jericho, producing renowned salt harvested from the Dead Sea; the agricultural hub of lush and verdant Artas; the orange groves of Jaffa; the street vendors of Nablus; and Sebastia, a tiny hilltop village dating back to the Iron Age where some of the most flavoursome olive oil is made.
Accompanying these profiles are over 60 recipes, some passed down, some of Fadi's improvisation: cheese-stuffed grape leaves, pickled olives, slow roasted lamb seasoned with fenugreek and cardamom, labaneh with nigella seeds, braised chard with tahinia, and a fragrant milk pudding.
Fadi holds these stories, foods, people, and places tenderly, and amidst growing chaos and strife, the legacy of this ancient city endures.
About the author
Fadi Kattan is a Franco-Palestinian chef living in Bethlehem.
He discovered his love of cooking in his late grandmother's and mother's kitchens, and later trained in Paris. Fadi's cuisine combines global influences, a desire for perfection and a passion for the local terroir.
He has two restaurants: Fawda, in Bethlehem, and Akub, in London, as well as a YouTube series profiling Palestinian grandmothers and their food knowledge and traditions.
Therese Murray
Wordsmith. Senior journalist. Editor. I have a proven track record in helping people and communities solve their problems. My career is all about telling stories.
Wordsmith. Senior journalist. Editor. I have a proven track record in helping people and communities solve their problems. My career is all about telling stories.
