Looking for a flavour-packed chicken dinner that’s easy enough for weeknights but impressive enough to serve to guests? This Harissa & Honey Chicken with Lentil Couscous and Cucumber Yogurt combines sweet honey, smoky harissa and the distinctive crunch of Maldon Smoked Sea Salt Flakes for a dish that’s rich in flavour and wonderfully balanced. Tender glazed chicken sits atop fluffy couscous and lentils, while a cooling cucumber and dill yogurt adds a fresh, vibrant finish.
Created by food writer and cook Margie Nomura, this easy chicken and couscous recipe is packed with contrasting textures and bold Mediterranean-inspired flavours. The smoky heat of harissa, sweetness of honey and citrusy brightness of lemon come together beautifully, making this a satisfying family meal that’s ready in under 40 minutes. Perfect for a midweek supper, meal prep or casual entertaining, it’s a recipe you’ll want to make again and again.
How to Make Harissa and Honey Chicken with Lentil Couscous and Cucumber Yogurt
Season the chicken with salt and pepper. Heat a little olive oil in a large frying pan and cook the thighs for about 4–5 minutes on each side, until golden. Skin-on thighs may need a little longer on the skin side to crisp up.
Mix the harissa, honey and half the lemon juice and a pinch of the Maldon Smoked Sea Salt Flakes. Turn the heat down, pour the mixture into the pan and spoon it over the chicken for a couple of minutes, until glossy and the chicken is cooked through. Transfer the chicken to a plate, leaving the sauce in the pan.
Add the couscous and drained lentils to the pan and stir them through the sauce. Pour in the hot stock, cover with a lid and take off the heat. Leave for 5 minutes.
Meanwhile, mix the cucumber, yoghurt, dill and remaining lemon juice. Season to taste.
Fluff the couscous with a fork. Slice the chicken and arrange it on top, then spoon over the cucumber yoghurt. Finish with a drizzle of olive oil and more dill and another little pinch of the Maldon Smoked Sea Salt Flakes.
Tasting notes
The first 8–10 minutes gives the chicken colour, but thigh size varies. Make sure it’s fully cooked during the glazing step before taking it out of the pan; it won’t cook further while the couscous sits
Bringing Together Flavour, Fire, and Caribbean Inspiration
Combining authentic Caribbean-inspired flavours, premium outdoor cooking equipment, and the distinctive taste of Maldon Chilli Sea Salt, this recipe celebrates the joy of cooking outdoors and sharing great food with family and friends.
Why Cook on a Weber Slate Griddle?
For more than 70 years, Weber has been at the forefront of outdoor cooking, helping grill enthusiasts create unforgettable meals. The Weber Slate Griddle is designed for versatility, featuring a pre-seasoned carbon-steel cooking surface, even edge-to-edge heat distribution, and temperatures exceeding 500°F (260°C), making it ideal for everything from smash burgers and fajitas to perfectly charred jerk chicken.
The Weber Slate’s consistent heat control allows the jerk-marinated chicken to develop a beautiful caramelised crust while ensuring the homemade roti cooks evenly with the perfect balance of softness and char.
Meet the Chef: Alexander James (AJ), Founder of All in a Box
Alexander James, better known as AJ, is the Founder and Managing Director of All in a Box, an experience-led food and catering business that was born during lockdown from a simple idea: helping people create unforgettable food experiences at home. What started around AJ’s kitchen table in Buckinghamshire has grown into a thriving family-run business, delivering premium food experiences, corporate catering, events and nationwide gifting campaigns, while staying true to its roots of bold flavour, great comapny and memorable moments.
AJ’s food philosophy is heavily influenced by both Caribbean and British culinary traditions, bringing together vibrant spices, quality ingredients and outdoor cooking techniques. His pass for flavour is at the heart of every All in a Box menu, creating dishes that celebrate comfort food with a creative, modern twist. AJ has built a reputation for delivering food that connects people and creates lasting memories.
The Importance of Maldon Chilli Sea Salt In This Recipe
Greta seasoning is the foundation of exceptional food, and Maldon Chilli Sea Salt plays a crucial role in this recipe. The distinctive crunch of Maldon’s pyramid-shaped sea salt flakes combined with warming chilli create the perfect finishing touch for the sweet, spicy and smoky flavour profile.
Throughout the recipe, a range of Maldon Sea Salt flavours work together to build layers of flavour:
Maldon Chilli Sea Salt elevates the hot honey glaze and final presentation with a balanced chilli kick and signature flaky texture.
How to Make Jerk Hot Honey Chicken Roti
Blitz all the marinade ingredients in a blender until smooth — this is ‘Pearl’s‘ recipe and it gets better the longer it sits. Coat the chicken thoroughly and marinate overnight in the fridge, minimum 12 hours. Don’t shortcut this; the depth of flavour comes from the time.
For the roti, drain the soaked split peas and boil in fresh water for 15–20 minutes until just tender but still holding shape. Drain well and pulse in a food processor with cumin to a fine breadcrumb consistency — you want texture, not a puree. Spread on a tray and cool completely.
In a bowl, mix the flour, baking powder, butter and Maldon Original Sea Salt. Add the warm water and bring together into a soft dough. Knead for 5 minutes until smooth, then rest covered for 30 minutes.
Divide the dough into 4 balls. Flatten each, spoon 1 teaspoon of the split pea mix into the centre, pinch closed and roll out gently on a floured surface to a round about 20cm wide. Take your time — the filling wants to stay sealed in.
Mix the slaw ingredients in a bowl, scrunch with your hands and leave to soften for 30 minutes. Stir the garlic yoghurt together and chill.
Warm the honey, hot sauce and lime in a small pan until just loose. Season with Maldon Chilli Sea Salt and set aside.
Get the Weber Slate properly hot — you want a steady, even heat across the surface. Lay the chicken skin-side down and don’t move it for 4–5 minutes. Flip, baste with the hot honey, and cook for another 4–5 minutes until charred and cooked through. Rest for 5 minutes, then slice.
Brush the Slate with a little oil and griddle the roti for 1–2 minutes a side until puffed, golden and lightly charred. Keep warm under a clean tea towel.
Build: roti base, smear of garlic yoghurt, sliced chicken, pile of slaw, extra drizzle of hot honey, pomegranate, coriander and parsley. Finish with a generous pinch of Maldon Chilli Sea Salt.
Discover More from Weber, Maldon Salt and All in a Box
One simple method, three vibrant salads and a single versatile dressing that ties them all together. These layered summer salads – chicken and chickpea, lentil and butternut squash, and salmon and new potato – are built to be made ahead, so they’re ideal for picnics, lunchboxes and easy meal prep. A Maldon Smoked Sea Salt dressing brings the whole trio to life.
Why You’ll Love These Layered Summer Salads
Three Salads, One Dressing: Mix and match all week – every salad is dressed with the same quick, smoky Maldon vinaigrette.
Genuinely Make-Ahead: Layered in jars with the dressing kept separate, these stay crisp and fresh in the fridge for days.
Effortlessly Portable: Jars travel beautifully, making these the ultimate grab-and-go picnic or desk lunch.
How to Make Layered Summer Salads (Step-by-Step)
Prep each salad’s components: Roast the butternut squash and cook the lentils for the lentil salad; boil and cool the new potatoes for the salmon salad. Massage the kale with a pinch of Maldon Smoked Sea Salt flakes to soften it. Everything can be batch-prepped ahead to make assembly quick.
Layer up each salad: For each salad, layer the elements into a jar or container in the order they’re listed. Heavier, sturdier ingredients go at the bottom, with delicate leaves and herbs on top – keeping them away from the dressing is what keeps everything fresh.
Make the versatile dressing: Add all the dressing ingredients to a jar, screw the lid on tightly and shake well until thickened and emulsified. The Maldon Smoked Sea Salt gives a subtle depth that works across all three salads.
Store or take on the go: Keep the layered salads in the fridge or pack them up for a picnic, with the dressing in a separate jar until serving.
Dress and serve: Just before eating, drizzle over some dressing, add the lid and shake again to coat. Tip out onto a plate or eat straight from the jar.
Tips for the Perfect Layered Summer Salads
Layer in the right order: Build from sturdy to delicate so leaves and herbs never sit in the dressing until you’re ready to eat.
Dress at the last minute: Keep the dressing in its own jar and shake it through just before serving to keep everything crisp.
Batch the dressing: The Maldon Smoked Sea Salt dressing keeps for up to a week in the fridge – make double for the week ahead.
Layered salads keep well in sealed jars in the fridge for up to 3 days, as long as the dressing is kept separate and added only when you’re ready to eat.
Why layer the salad in a jar?
Layering keeps the heavier, wetter ingredients at the bottom and the leaves on top, so nothing wilts. Jars also travel upright without spilling – ideal for picnics and packed lunches.
Can I make these vegetarian or vegan?
Easily. Skip the chicken, salmon, parmesan and feta, or swap in extra roasted veg, beans and seeds. The dressing is naturally vegetarian – use maple syrup in place of honey to make it vegan.
Spring Greens Chicken Pie with Maldon Sea Salt Flakes
This spring Greens Chicken Pie is a celebration of seasonal produce, comforting flavours and thoughtful seasoning. Created in partnership with Margie Nomura, this recipe brings together her instinctive, produce-led style with the unmistakable finishing touch of Maldon Sea Salt flakes.
Perfect for a relaxed weekend supper or a springtime family dinner, this dish balances richness with freshness: tender chicken thighs, vibrant green vegetables and a silky crème fraiche sauce, all tucked beneath golden, flaky puff pastry,
About Margie Nomura
Credit: Luxury Lifestyle Magazine – Meet The Chef: Margie Nomura, Professional Chefs, Food Writer and Podcast Creator
Margie Nomura is a professional trained chef, food writer and the creator of the hugely popular Desert Island Dishes platform and podcast, where food is used as a way of telling people’s life stories. After graduating from Oxford University, Margie trained at the world-renowned Ballymaloe Cookery School before building a career that has seen her work as a private chef, teach cookery internationally and cook for high-profile clients.
Through Desert Island Dishes, Margie champions simple, well-balanced recipes designed for real life, with a focus on low-effort, high-reward cooking that puts flavour first. Her approach is grounded in seasonality, comfort and generosity – creating food that feels reassuring yet refined, and always rooted in quality ingredients.
Why This Chicken and Spring Greens Pie Works
This recipe is rooted in classic British comfort food, but lifted with fresh, spring-led ingredients:
Chicken thighs provide richness and depth, staying juicy throughout baking
Leeks, asparagus, courgette and peas bring freshness, sweetness and colour
Crème fraiche and Parmesan add gentle tang and savoury balance
Puff pastry delivers lightness and crunch, creating contrast with the creamy filling
It’s a dish that feels hearty without being heavy – ideal for bridging the gap between winter comfort and lighter spring cooking.
Why Maldon Sea Salt Flakes Are Essential in This Dish
Close-up shot of Maldon Sea Salt flakes – pyramid-shaped.
Maldon Sea Salt flakes play a crucial role throughout the recipe, not just as seasoning, but as a flavour enhances and textural finish
During cooking, Maldon Sea Salt dissolved cleanly, seasoning the chicken and vegetables evenly without overwhelming their natural flavours.
In the sauce, Maldon Sea Salt sharpens the creamy elements, helping to balance richness with clarity.
As a finishing touch, a sprinkle of Maldon Sea Salt over the puff pastry brings a delicate crunch and bursts of salinity that elevate each bite.
The light, pyramid-shaped flakes are especially effective on pastry, where they enhance crispness and add contrast – something that fine salt simply can’t achieve.
How to Make a Chicken Pie with Spring Greens
Add some olive oil to a large pan – I use a pan big enough that I can make the pie in to save on washing up, but you can always tip the filling into a pie dish later and do it that way. Once the oil is hot, add the chicken pieces. Season with Maldon Original Sea Salt flakes and pepper and fry until lightly browned. Remove from the pan and set aside.
Add the leeks and onion, season with Maldon Original Sea Salt flakes and some freshly ground black pepper and fry gently for about 5 minutes until softened. Then add in the courgette and asparagus.
Add the butter and one melted, add the flour. Cook out for a few minutes before adding in the chicken stock and then let bubble away for a few mins.
Stir through the crème fraiche and then add the chicken back in. Add the peas and then the Parmesan.
Cut the puff pastry into squares and cover the top of the pie. Brush with egg wash, sprinkle over the dried tarragon and finish with Maldon Original Sea Salt flakes. Bake for 20-25 minutes, until the pastry is golden brown and crisp.
Serving Suggestions
Baby New PotatoesSpring Greens Medley
Serve this Spring Greens Chicken Pie with a crisp green salad for a lighter meal, or pair with garlic new potatoes and spring greens medley for full comfort-food satisfaction.
Either way, this is a dish that celebrates thoughtful seasoning, seasonal cooking, and the quiet confidence of using exceptional ingredients.
A Maldon Salt, Meliz Berg & AEG Collaboration
Maldon Chilli Sea Salt with AEG Kitchen Appliances
If there’s one thing that unites us all, it’s the joy of a proper ‘fakeaway’ – big flavour, minimal fuss, and the kind of pread that makes everyone crowd around the table. In collaboration with Maldon Salt, celebrated food writer Meliz Berg, and AEG Kitchen Appliances, this Ultimate Mixed Grill Platter brings together bold marinades, perfectly cooked meats and vegetables, and a pinch of Maldon Chilli Sea Salt to finish.
Why Maldon Chilli Sea Salt Makes the Difference
Meliz Berg seasoning with Maldon Chilli Sea Salt
A finishing salt matters – and Maldon Chilli Sea Salt delivers more than heat alone. With it’s signature pyramid flakes and gentle chilli warmth (from the infused Aleppo pepper and bird’s eye chilli), it lifts marinades, enhances caramelisation and adds crunch at the final moment, allowing each ingredient to shine without overwhelming it. Sprinkle just before cooking, it seasons with precision and personality.
About AEG: Designed for Taste
Meliz Berg with AEG Oven Setup
For oven a century, AEG has been the forefront of kitchen innovation, designing appliances that empower people to cooking with confidence. Rooted in German engineering and driven by passion for taste, AEG focuses on intelligent technology that supporting creativity rather than complicating it – from ovens that enhance flavour and texture to intuitive controls that give you precision without stress.
Cooking with Confidence: AEG in the Kitchen
Mixed Grill Platter, cooked by AEG Oven Setup
To bring every element of this recipe to life, Meliz cooked using premium AEG Kitchen Appliances, including the AEG 7000 MealAssist Oven with SteamCrisp, featured throughout the cooking videos.
This innovative oven uses a combination of 25% steam and 75% heat for perfectly even cooking – ideal for slow-roasting vegetables with crisp, caramelised edges while keeping meats tender and juicy. With its CookSmart Touch Display, telescopic runners and pyrolytic self-cleaning, it offers precision, ease and outstanding performance.
Designed for entertaining, batch-cooking or freezing ahead, this platter used one versatile base marinade that adapts beautifully across chicken wings, lamb cutlets, kofte and chicken shish – all cooked together at the same temperature for ease and consistency. It’s modern Middle Eastern-inspired cooking as its most generous, unfussy and flavour-forward.
Step 1 – Prepare the Base Marinade
Ingredients (listed left) for the Base Marinade
Start by making the base minade – this is the backbone of the entire platter.
Mixed together the garlic, red pepper paste, olive oil, spices and oregano until you have a thick, aromatic paste. This single marinade adapts beautifully across chicken, lamb and mince, giving you flexibility without extra work.
Step 2 – Make the Chicken Wings
Add the chicken wings to the marinade and stir well. Cover and refrigerate for at least 4 hours, no longer than 24.
Preheat oven to 200c Fan.
Grease a large baking tray with the olive oil.
Take the chicken wings out of the fridge 30 minutes before cooking.
Place the oiled tray in the preheated oven to heat up for 15 minutes.
Season the marinated chicken wings with the Maldon Chilli Sea Salt, stir well, then carefully lay all the chicken wings flat on the hot, oiled baking tray.
Bake in the oven on the middle shelf for 30-35 minutes until beautifully tender and charred around the edges.
Step 3 – Make the Lamb Cutlets or Lamb Shish
Add the milk to the marinade recipe and stir well until smooth. Add the lamb to the marinade and stir well. Cover and refrigerate for at least 4 hours, no longer than 24 hours.
Preheat oven to 200c Fan.
Grease a large baking tray with the olive oil.
Take the lamb out of the fridge 30 minutes before cooking.
Place the oiled tray in the preheated oven to heat up for 15 minutes.
Season the marinated lamb with the Maldon Chilli Sea Salt, stir well, then carefully lay the lamb on the hot, oiled baking tray along with the vegetables.
Bake in the oven on the middle shelf for 30-35 minutes until beautifully tender and charred around the edges.
Step 4 – Make the Lamb or Chicken Kofte
Add the onions and peppers to a clean muslin cloth and squeeze out all the juice (keep the juice to add to the chicken shish marinade if making).
Add the drained onions, peppers to the rest of the ingredients and stir well. Cover and pop in the fridge for at least an hour but preferably overnight for all the flavours to come together.
Preheat oven to 200c Fan.
Grease a large baking tray with the olive oil.
Take the mixture out of the fridge 30 minutes before cooking.
Place the oiled tray in the preheated oven to heat up for 15 minutes.
Shape the mixture into two extra large long köfte (you can shape them into smaller sized köfte, but please note the cooking time will reduce by at least 10 minutes to ensure the smaller köfte stay as tender as possible), making ridges at 1cm intervals along the left of the köfte using a skewer dipped in water (to prevent it from sticking to the mixture).
Carefully lay the köfte on the hot, oiled baking tray along with the vegetables.
Bake in the oven on the middle shelf for 30-35 minutes until beautifully tender and charred around the edges.
Step 5 – Make the Chicken Shish
Add the yoghurt, pomegranate molasses and honey (and the reserved onion and red pepper juices, if you have them) to the marinade, and stir well until smooth.
Add the chicken to the marinade and stir well. Cover and refrigerate for at least 4 hours, no longer than 24.
Preheat oven to 200c Fan.
Grease a large shallow baking tray with the olive oil.
Take the chicken out of the fridge 30 minutes before cooking.
Place the oiled tray in the preheated oven to heat up for 15 minutes.
Season the marinated chicken with the Maldon Chilli Sea Salt, stir well, then carefully lay the chicken on the hot, oiled baking tray along with the vegetables.
Bake in the oven on the middle shelf for 30-35 minutes until beautifully tender and charred around the edges.
Have You Tried It?
Ready to be Roasted: Complete Mixed Grill Platter in Base Marinade with Maldon Chilli Sea Salt
This is the kind of food that invites people to linger – platters placed at the centre of the table, hands reaching in, conversations getting louder and the dishes empty. Guided by Meliz Berg’s bold, generous flavours, brought to life with AEG’s precision cooking, and finished with the unmistakable crunch of Maldon Chilli Sea Salt, this mixed grill is about more than what’s on the tray.
If you try this recipe at home, we’d love to see it – tag us in your creations so we can share your wonderful cooking with our community. And if you’re feeling inspired to upgrade your kitchen, you can explore more AEG appliances here, and discover how their innovative technology can transform your everyday cooking.
Ed Cudlipp, also known as ‘Cud Cooks’, brings the heat with his Hot Honey Wings with Maldon Chilli Salt – the perfect balance of crisp, spicy, sweet, and savoury. Coated in a buttery hot honey glaze and finished with Maldon Chilli Sea Salt flakes, these wings are as fiery as they are addictive. It’s the kind of recipe that turns a casual night in into a feast.
Step 1 – Prep the wings
Preheat the oven to 170°C.
Toss the wings in olive oil, garlic powder, onion powder, smoked paprika, and a generous pinch of Maldon Chilli Sea Salt.
Step 2 – Roast until crispy
Arrange the wings on a wire rack set over a baking tray.
Roast for 1 hour until golden, crisp, and cooked through.
Step 3 -Make the glaze
In a small saucepan, melt the butter.
Add honey, hot sauce, apple cider vinegar, and Maldon Chilli Sea Salt.
Stir and warm gently until smooth and combined.
Step 4 – Toss and finish
Once the wings are cooked, transfer them to a bowl and pour over the hot honey glaze. Toss until the wings are evenly coated and sticky.
Finish with a squeeze of lemon, sprinkle of chives, and a final pinch of Maldon Chilli Sea Salt for an extra chilli kick.
Sticky, spicy perfection – wings that balance sweetness, heat, and Maldon’s signature salt crunch.
How Did You Find This Recipe?
Tag @cud_cooks on Instagram when you make them – he’d love to see your take on it. Comment below how this recipe went for you in the comment’s section below!
Ed Cudlipp, also known as ‘Cud Cooks’, brings roast chicken perfection to the table with this timeless recipe – a golden, crispy bird seasoned with Maldon Garlic Sea Salt, served alongside a rich, homemade garlic and tarragon mayonnaise. It’s the kind of dish that makes a Sunday roast feel effortless but special, with all the comfort and flavour of classic cooking elevated by Maldon’s fragrant garlic salt.
How to Make the Perfect Roast Chicken
Step 1 – Prepare the Chicken
Preheat the oven to 180°C. Stuff the chicken cavity with shallots, garlic cloves, and thyme.
Pat the skin dry, brush generously with olive oil, and season all over with Maldon Garlic Sea Salt.
Step 2 – Roast
In a large ovenproof pan, scatter shallots, garlic, thyme, and rosemary, then drizzle with oil. Place a wire rack over the top and set the chicken on it.
Roast for 1 hour 15 minutes until golden and cooked through.
Step 3 – Make the Mayonnaise
In a food processor, combine egg yolks, mustard, lemon juice, vinegar, sugar, Maldon Garlic Sea Salt, and grated garlic.
Blend briefly, then slowly drizzle in the oils with the motor running until thick.
Stir through chopped tarragon.
Step 4 Make the Gravy
Remove the chicken to rest in a warm place. Pour cider into the roasting pan, scraping up the caramelised bits.
Add chicken stock, bring to a boil, then strain. Return to a clean pan, whisk in butter, and simmer until reduced and glossy.
Step 5 – Serve
Carve the chicken and serve with the tarragon mayonnaise and pan gravy.
A crisp-skinned, succulent roast with layers of garlic, herbs, and Maldon’s unmistakable saltiness – the perfect roast chicken, elevated.
How did you find this recipe?
Tag @cud_cooks on Instagram when you make it – he’d love to see your roast. Comment below how this recipe went for you in the comment’s section below!
In a large bowl, mix all of the marinade ingredients. Add the chicken, onions and peppers to the bowl. Mix well to coat everything evenly in the marinade. Set aside to marinate for 20 minutes at room temperature, or up to 24 hours in the fridge.
Heat a griddle pan until very hot (either on the hob or on the BBQ) then add the marinated chicken and vegetables (if there is any marinade left in the bowl, drizzle this into the pan too). Depending on the size of the griddle pan, you may need to work in batches.
Cook for 5 minutes, turning a couple of times with tongs, until well charred and cooked through (cut into a piece of chicken to check for doneness).
Meanwhile, warm the tortillas, either over a flame or in a low oven wrapped in a tea towel. Serve the chicken with the tortillas, salsa, sour cream, avocados, avocado, coriander, and lime wedges. Add a few slices of Goat Rodeo Goods – Bad Boy Bread and Butter Cucumber Pickles to enhance the overall flavour experience by introducing a tangy, acidic element that complement the other ingredients. They also offer a crunchy texture that adds another dimension to the dish
Make the Caesar dressing by mixing the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, mashed anchovies, grated garlic, and Parmesan in a bowl. Stir until smooth and season with Maldon Garlic Sea Salt and black pepper to taste. Set aside.
Butterfly the chicken breasts and flatten to about 1cm thick.
Coat each chicken breast by first dredging in Maldon Garlic Sea Salt, seasoned flour, then dipping in beaten egg, and finally pressing into the panko breadcrumbs until fully coated.
Prepare the salad base by combining the heritage and bitter leaves in a large bowl. Add the chopped anchovies but leave undressed until ready to serve.
Add the olive oil and butter to the hot griddle. Once melted, add the halved garlic bulb and thyme sprigs. Let them infuse the oil for about 20 seconds.
Place the breaded chicken onto the griddle and cook for 5–6 minutes on each side until golden, crisp, and cooked through.
Remove the chicken and let it rest for 2 minutes. Meanwhile, toss the salad leaves and anchovies with the Caesar dressing. Taste and adjust seasoning with Maldon Garlic Sea Salt.
To serve, lay each schnitzel on a plate, top with a mound of dressed salad, and finish with plenty of shaved Parmesan and a final pinch of Maldon Garlic Sea Salt.
When Melissa was a teenager her parents took her to Tenerife. She won’t lie, they were all quite bored. And then they fell upon their very special potatoes, cooked in salty water – even seawater – until the liquid has all but evaporated leaving a sparkly sediment on their skin. It was served with a very simple roast chicken, all of which Melissa recreated here. It’s a celebration of great produce, fire and excellent Maldon Salt – when the foundations are this good, you need little else.
Here is how to make Salt-roasted Chicken with Potatoes and Canarian Mojo Rojo
Spatchcock your chicken by standing it up and holding with one hand, and using the other to cut down either side of the backbone to remove the back. You can also use meat scissors. Save the back to make a stock.
In a tray, lay the chicken breast-side down and pour over 1.5tbsp of oil. Rub it all over, and then sprinkle with 1.5tbsp Maldon Garlic Sea Salt. flip the chicken over and do the same to the other side. Leave to rest while setting up the barbecue.
Lay the chicken indirect, away from the coals. Put the onions directly in the coals and lay the red peppers on the grate, over the coals. Close the lid. Half-close the bottom vents and leave the top vents mostly open – you’re aiming for a temperature of between 160-180C.
Boil the potatoes in heavily salted water on a fast boil until a sharp knife goes easily into them and then drain. Drizzle with a little bit of oil and put on the grill, directly over the coals. Move them around every 5 minutes until they colour and then push to the indirect side.
Once the onions are soft when pressed, and the peppers blackened all over, remove from the heat. Once cool enough to handle, peel them and remove the seeds from the peppers. Add to a blender with the remaining mojo rojo ingredients and a pinch of Maldon Smoked Sea Salt flakes and blitz until smooth.
Flip the chicken after 30 minutes. After another 15 minutes, move over to the direct side, skin-side down, to crisp up the skin. Flip once more, and probe the chicken at its thickest point – once it reads 70C internal, remove to a tray to rest.
After 10 minutes, carve the chicken and serve with the mojo rojo in a big bowl and the potatoes on the side.
