*Allow one day to marinade.
Using a serrated knife or large kitchen scissors cut through the breastbone of the chicken & open it up to a butterfly shape.
With your fingers between the skin of the bird, remove/peel off any skin on the bird.
Place the preserved lemon, coriander, olive oil, paprika, garlic & cumin in a food processor or mortar & pestle and blend into a paste.
Using your hands spread the paste all over the chicken.
Place in the fridge overnight or if time is short at least for a few hours so that the mixture can marinade.
Heat a grill pan or BBQ plate to hot and sear the breast of the chicken for approx 7-10 minutes. Turn the chicken over and sear on the other side for another 5 minutes.
Transfer to 180C oven and cook for 35 minutes or until the juices run clear from the thickest part of the meat (prink with a skewer).