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.