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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a great spatchcock recipe apart from the marinating time there is not a lot of prep time involved. It is packed with flavour and has a wonderful end result I have listed the marinating time as 3 hours or overnight I usually do mine over night for maximum flavour. I served mine with chipped potatoes cooked with sea salt and pepper and roasted honey lemon vegetables. I have listed enough in the ingredients that should be ok with 4 and it will work with 2 without being way over the top. Ingredients:
2 -4 baby chickens, spatchcocks (depending on whether making for 2 or 4) |
2 teaspoons paprika |
4 garlic cloves, crushed |
1 teaspoon cumin seed |
2 teaspoons yellow mustard seeds |
2 tablespoons finely chopped coriander |
2 green onions, finely chopped |
5 tablespoons mango chutney |
3 tablespoons olive oil |
6 tablespoons olive oil |
2 tablespoons lemon juice |
1 teaspoon sugar |
Directions:
1. Prep time does not include marinating time.
2. Using kitchen scissors, cut each spatchcock in half, along backbone and breast bone, may discard backbone if desired, I never bother.
3. 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.
4. Pre-heat oven to 200 degress Celsius, drain spatchcocks and reserve marinade.
5. 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.
6. Vinaigrette.
7. Combine all ingredients in screw-topped jar and shake well.
8. Serve spatchcocks drizzled with vinaigrette.
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