Wednesday, 10 July 2013

Lebanese Spiced Spatchcock Chicken

To make the most of the glorious weather we have been having recently, but without having to drag out the BBQ I took a leaf out of my parents menu and decided on spatcthcocking a chicken.

I cooks so much easier, quicker and more even than roasting a whole bird.  We had a small FR bird, approx. 1kg or just under.  Turned it face down then using poultry shears, cut out the back bone.  Flip him over again and press down until you hear the bones crack and he is flattened.

Lebanese Spiced Spatchcock Chicken

1 Chicken, spatchcocked
1-2 tbsp. Lebanese Spice rub, my new favourite, but there are loads of different types available.
1 lemon halved length ways
a drizzle of oil

Rub the spices all over the chicken and place him on a trivet in a roasting tin, with the lemon halves underneath.  Drizzle with a little oil and a grind of S&P.  Place into a hot oven 200oc for 45 mins. (based on our small bird).

I served the chicken on a bed of cous cous that I made up with more Lebanese spices in the water and mixed it with some chopped parsley and the seeds of half a pomegranate along with a simple Caprese salad and some finely sliced onion pickled in red wine vinegar.

The bird was tender and juicy, I took the cooked lemons and squeezed them over the chicken, they added a lovely sweet and sour flavour. 

We ate outside in the sun with a couple of white wine spritzers.  Utter heaven.

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