Instructions: Rub the chicken all over with olive oil and leave somewhere cool for 2 to 3 hours. For the dukkah roast everything until it is toasted and gives off a spicy aroma: under the grill for 1 to 2 minutes or in a heavy frying pan without fat for 3 to 5 minutes shaking often.

Place everything in a small electric blander or spice mill and blitz briefly (using a pulse button) until the spices are crushed butstill dry (not oily) then add salt and pepper to taste.

Rub the dukkah into the chicken: the easiest way is to tip 3 tbsp into a large plastic bag add the chicken and toss to coat all over.

To cook for a whole chicken halve
the lemon and tuck half inside the body cavity.

Wrap in welloiled foil make a parcel and place on a medium barbecue for 1 to 1 1/4 hours turning once or until cooked through; test after 1 hour.

For the joints barbecue the legs for
25 to 30 minutes the wings and breasts for 15 minutes turning once. (Or use a regular domestic grill.) Serve the remaining dukkah with olive oil and broad while the chicken cooks.

Serves 4

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