One of the simplest and most delicious ways to prepare a chook.
Butterfly the chicken by splitting it down the backbone and pushing down on the breastbone to flatten it.
Pull the skin back on the breast to release it from the flesh and create a pocket under the skin.
Be careful not to tear the skin at this point.
In a mortar and pestle, pound the poached garlic with salt and pepper then add the chopped coriander and parsley, cumin and saffron.
Press the pounded mixture under the chicken skin and into the legs.
Season the chicken with salt & pepper, the juice of ½ lemon and a splash of extra virgin olive oil.
Heat a large fry pan with olive oil.
Place the chicken in, breast side down and colour it for a couple of minutes.
Turn the chicken and place in a hot oven for 15 to 20 minutes.
When the chicken is cooked, remove the pan from the oven and rest the chicken in a warm place for a further 15 minutes.
Carve the legs and thighs from the chicken and cut the breasts into 2 or 3 pieces each.
Squeeze the juice from 1 lemon into the pan and mix with the cooking juices.
Pour the juices over the chicken.