This is a relaxed whole-chicken cook: gentle smoke first, then a short direct-heat finish for bronzed skin. Dukkah goes on late enough to stay aromatic rather than scorch.

Ingredients

• 1 whole chicken, 1.6–2 kg
• 1½ tablespoons fine salt
• 1 teaspoon black pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 tablespoons olive oil
• 3 tablespoons dukkah
• 2 lemons, halved
• Fresh coriander and charred vegetables, to serve

Method

1. Dry and season. Pat the chicken dry. Season inside and out with salt, pepper, coriander and cumin. For better seasoning, refrigerate uncovered for several hours or overnight.
2. Build an indirect fire. Arrange charcoal on one side and stabilise the covered cooker at 175–190°C.
3. Start away from the coals. Place the chicken in the indirect zone with the legs facing the heat. Close the lid and cook with steady airflow.
4. Add the dukkah. When the skin is beginning to bronze, brush with olive oil and press the dukkah over the breast and legs.
5. Check temperature. Continue until the thickest part of the breast and thigh reaches at least 74°C without touching bone.
6. Finish the skin. If needed, move the chicken briefly over direct heat, turning carefully, to crisp the skin. Watch closely because the seeds and nuts can burn.
7. Rest. Rest for 15 minutes. Grill the lemon halves cut-side down while the chicken rests, then carve and serve.

Timing note: Trust temperature, not the clock. Bird size, starting temperature and weather can change the cook considerably.

Make it a gathering

Serve with charred courgettes, aubergine and onions, fresh coriander, warm bread and the smoky lemon squeezed over everything at the last moment.

Poultry should reach a safe minimum internal temperature of 74°C. Use a food thermometer in more than one place.