Spicy Roast Spatchcocks
Total Time: 1 hr
Preparation Time: 20 mins
Cook Time: 40 mins
Ingredients
- Servings: 2
- 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
Recipe
- 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.
No comments:
Post a Comment