Spatchcock the chickens – see
tip, below, or ask your butcher to
do it for you. Put the olive oil, coriander,
sumac, cumin, fennel, chilli, garlic, lemon
zest and juice, pomegranate molasses
and some ground black pepper into a
food processor or blender, and whizz to a
paste. Divide between 2 large food bags,
add a chicken to each, then squeeze out
the air and seal before giving everything
a good squelch to coat thoroughly.
Marinate for 24-48 hrs in the fridge,
turning and squishing every so often.
Fire up a barbecue and let the flames
die down, or heat oven to 220C/200C
fan/gas 7. Lift the chicken out of the bags
and season well with salt. Barbecue or
roast the chicken for 25-30 mins on each
side until crisp and cooked through. Set
aside on a platter, loosely cover with foil,
to rest while you do the apricots. If you
roasted rather than barbecued, keep the
tin juices warm for serving.
Put the apricots in a small, snug
roasting tin. Whisk the preserved lemon,
honey, orange blossom and vinegar
with some seasoning. Pour over the
apricots and roast, or sit on the
barbecue, for 20 mins until soft.
Serve the chicken with any cooking
juices, the apricots and saffron yogurt.