HARISSA AND LEMON CHICKEN

1 tsp cumin seeds, toasted
2 garlic cloves, chopped
1/2 bunch coriander, leaves picked, stems finely chopped
1 tbs harissa paste
2 tbs runny honey
1/2 preserved lemon, finely chopped
Juice of 1 lemon, plus lemon halves to serve 2 tbs extra virgin
2 tbs extra virgin olive oil
1.2kg whole chicken

Using a mortar and pestle, roughly crush toasted cumin seeds. Add garlic and 2 tsp salt flakes, and grind to a paste. Add chopped coriander stems and crush to a rough paste. Fold through harissa, honey, preserved lemon, lemon juice and oil.
Using kitchen scissors, cut down each side of the backbone of the chicken and discard backbone. Cut down 1 side of the breast bone to divide in half. Using a sharp knife, make three 1cm-deep scores in breasts and legs. Place chicken in a nonreactive dish and coat in marinade. Cover with plastic wrap and chill for 2 hours or overnight to marinate.
Preheat a barbecue or oven to 200°C. Remove chicken from fridge 20 minutes before cooking. Place chicken on grill, bone-side down, close lid and cook for 20-25 minutes. Turn chicken and cook, basting every 5 minutes with marinade, for a further 10-15 minutes or until the juices run clear when the thickest part of a thigh is pierced with a skewer. Rest, covered with foil, for 10 minutes. Scatter with coriander leaves and serve with lemon halves.