Ingredients

1 whole roasting chicken
Olive oil
3 tsps ground coriander
1 tsp ground cumin
1 tsp ground cloves
1 tsp ground cardamom
1 tsp ground cinnamon
Cayenne pepper to taste
Salt and Pepper to taste
Suggested wood chips : Hickory or apple chips

Preparation

1. Remove the vertebrae by cutting along either side so the chicken can be laid flat as possible. Wash and pat dry. In a bag, combine all ingredients except chicken and mix well. Put the chicken in the bag and squeeze out as much air as possible before sealing. Make sure the chicken is well coated with the mixture. Let marinate in refrigerator until ready to cook.
2. Preheat smoker to 110°C. Add about an inch of water or flavoured liquid in the water bowl. Lightly oil the rack. When the smoker reaches 110°C, put the chicken (skin side up), laid out as flat as possible on the rack. Cook for about 3 hours or until internal temperature of the thickest part is 75°C and juices run clear.

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