Chicken cooked on coals Aleppo-style, with crushed walnuts, lemon zest and mint

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This is another post from The Cookbook Guru’s  feature cookbook for this month, Saha, by Greg and Lucy Malouf.

As the name of this recipe indicates, it should be cooked on coals, ie, a solid fuel barbecue or an open fire.  Greg and Lucy suggest a Weber would be ideal.  They also suggest a ridged griddle pan would work (or the grill on a gas barbeque), but who would want to clean the marinade off a griddle pan after a nice dinner? Continue reading