Persian-Style Spatchcock Chicken, Roasted Aubergine Salad & Harissa Yoghurt
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Category
Chicken
Cuisine
Persian
Author:
Family Fork
Servings
6
Prep Time
15 minutes
Cook Time
1 hour
The Spatchcock chicken makes for a deliciously-easy addition to your meals; its spineless structure makes for a speedier method of cooking the entire bird. Served with juicy aubergine that absorbs flavour from the bold Harissa spice and pleasantly balanced by the yoghurt, this recipe bodes a real palette sensation. Recipe byFamily Fork.
Ingredients
For The Chicken
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1.9kg Organic Spatchcock Chicken
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Zest of 1 lemon, finely grated
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Big pinch of saffron threads
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Cardamom seeds from 5 pods
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1tsp of ground coriander
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1tsp of sumac
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½tsp of cinnamon
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½tsp of salt
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½tsp of freshly ground black pepper
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Extra virgin olive oil (garlic infused)
For The Salad
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3 aubergines
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240g cooked green/ brown lentils
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200g rocket
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5 spring onions, sliced
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1tbsp of red wine vinegar
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1tbsp of extra virgin olive oil
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Fresh herbs to garnish
For The Dressing
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3tbsp of tahini
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1tbsp of lemon juice
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1 clove garlic, minced
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Water to thin
To Serve
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200g plain yoghurt
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1tbsp of harissa
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2tbsp pomegranate seeds
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Fresh mint, coriander & parsley to garnish
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Flatbreads
Directions
Preheat your BBQ or oven to 200°C
Bash your dry spices in a mortar & pestle until fine and then add a tablespoon of oil & the lemon zest, then mix well & rub all over the chicken, skin side & underneath
Pop the chicken on a rack over a baking sheet if using the oven, or skin side down on the BBQ over an indirect heat - in the oven it will need around 1 hour depending on the size of the bird
Lightly oil the aubergine & either roast in the oven for 30 mins alongside the chicken, or on the bbq (20 mins or so) until lightly charred & soft inside
Make the dressing in a jug by adding tahini, lemon juice & garlic, stirring well until it thickens, then add water gradually to thin it to a double cream consistency- add salt to taste & set aside
In a separate bowl, add the yoghurt and top with a dollop of harissa, mixing in a little, set aside
If you are using the BBQ, flip the chicken to the underside after 20 mins or so & don’t move it again until it’s cooked (probably another 40 mins or so)- your meat thermometer should read 75-80°C when it’s cooked. If using the oven, check that the chicken is cooked after 60-70 mins & let it rest
Combine the leaves, lentils, spring onions, olive oil & red wine vinegar in a bowl, mix well & arrange on a platter, pop the aubergine chunks on top & drizzle with the tahini dressing
Serve on sharing platters with flatbread & the harissa laced yoghurt