Spicy Spatchcock Chicken
- Ready in: 15 mins prep time and approx. 45 mins cooking time. Also, allow 4-6 hours for marinading.
- Serves: 6
- 1.4kg Whole chicken (I used a Goosnargh Cornfed Chicken)
- 70g Unsalted butter, melted
- 70g Tomato puree
- 65g Ground almonds
- 40g Sultanas or raisins
- 15g Freshly grated ginger
- 3 x Garlic cloves sliced
- 1 tsp Ground cumin
- 2 tsp Ground coriander
- 1 level tsp salt
- A handful of fresh coriander, chopped
- 50ml Natural yoghurt
- ½ tsp Chilli powder
Add melted butter, tomato puree, ground almonds, sultanas, ginger, garlic, cumin, coriander, salt, fresh coriander, natural yoghurt and chilli powder to a food processor and whizz until a smooth paste is achieved.
Preparation of Spatchcock Chicken:
Firstly, lay a cloth under your chopping board to stop the board from slipping.
Place the whole chicken, breast side down on the board with the cavity towards you.
Using a knife or poultry shears, carefully cut along both sides of the backbone to remove it.
Turn the chicken over and press it down flat trying to ensure the meat is one thickness.
Put 2 skewers into the flattened chicken in through the thigh and out the other side, diagonally opposite through the wing. This will hold it in position whilst it is being cooked.
Place chicken in a shallow dish and add prepared paste to chicken, smearing it evenly on the under and upper side of the bird.
Cover tightly with cling film and allow to marinade for 4-6 hours or preferably overnight
Roast on barbecue on a moderate heat for approx. 45 mins turning regularly until cooked through or roast in conventional oven at 180C, Gas 4 for approx. same amount of time.
Portion as desired and serve.