Spicy Roast Spatchcocks Recipe

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Ingredients:

Serving

2 -4 baby chickens , spatchcocks (depending on whether making for 2 or 4)
2 tsp paprika
4 garlic cloves, crushed
1 tsp cumin seed
2 tsp yellow mustard seeds
2 tbsp finely chopped coriander
2 green onions, finely chopped
5 tbsp mango chutney
3 tbsp olive oil
6 tbsp olive oil
2 tbsp lemon juice
1 tsp sugar

Directions:

Prep time does not include marinating time.
Using kitchen scissors, cut each spatchcock in half, along backbone and breast bone, may discard backbone if desired, I never bother.
Combine everything from the paprika down to the olive oil in a large bowl or storage container, add spatchcocks, combine well, cover and refrigerate 3 hours or overnight.
Pre-heat oven to 200 degress Celsius, drain spatchcocks and reserve marinade.
Place spatchcocks, skin side up, on a rack in a baking dish. Bake uncovered for about 35-40 Min's or until spatchcocks are cooked through, brushing with reserved marinade, several times during cooking.
Vinaigrette.
Combine all ingredients in screw-topped jar and shake well.
Serve spatchcocks drizzled with vinaigrette.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1991.32 Kcal (8337 kJ)
Calories from fat	1348.88 Kcal
		% Daily Value*
Total Fat	149.88g	231%
Cholesterol	706.05mg	235%
Sodium	574.88mg	24%
Potassium	1595.32mg	34%
Total Carbs	10.03g	3%
Sugars	6.05g	24%
Dietary Fiber	0.85g	3%
Protein	142.16g	284%
Vitamin C	35.5mg	59%
Iron	9mg	50%
Calcium	116.7mg	12%

Amount Per 100 g
Calories	232.81 Kcal (975 kJ)
Calories from fat	157.7 Kcal
		% Daily Value*
Total Fat	17.52g	231%
Cholesterol	82.55mg	235%
Sodium	67.21mg	24%
Potassium	186.52mg	34%
Total Carbs	1.17g	3%
Sugars	0.71g	24%
Dietary Fiber	0.1g	3%
Protein	16.62g	284%
Vitamin C	4.1mg	59%
Iron	1.1mg	50%
Calcium	13.6mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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