This mouth-watering recipe is ready in just 2 hours and 20 minutes and the ingredients detailed below can serve up to 6 people.
Ingredients
Method
1) Prepare an outdoor grill or barbeque for indirect cooking. Clean the inside cavity and outside of the chicken, removing any remaining neck parts and fat. Pat the chicken dry and rub entirely with oil.
2) Combine the minced garlic, coriander, pepper, salt, fenugreek and coriander seeds. Rub this mixture generously over the chicken.
3) Pour the wine into the empty can, removing the tab on the can and making 2 additional holes in the top of the can. Carefully place the chicken cavity on the can and transfer the whole thing to the grill, setting up the chicken as if on a tripod on the grill.
4) Allow the chicken to cook for 1 1/2 to 2 hours, or until the juices run clear when pierced at the thickest part of the chicken thigh. When done, carefully remove the chicken from the can and serve.
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