Persian-Style Spatchcock Chicken, Roasted Aubergine Salad & Harissa Yoghurt
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 by Family Fork.
Persian-Style Spatchcock Chicken, Roasted Aubergine Salad & Harissa Yoghurt
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 by Family Fork.
- Serves: 6
- Prepare: 15 Minutes
- Cook: 1 Hour
- Difficulty: Medium
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC CHICKEN?
Our chickens are 100% organic, they have room to roam, a naturally foraged balanced diet, clean water and high hygiene standards. The chickens are grown slowly for approximately 70 days not 35 like those reared in intensive systems. Full of flavour and oh-so tender, it’s a versatile meat that is full of goodness.
Ingredients
For The Chicken
- 1.9kg organic spatchcock chicken
- zest of 1 lemon, finely grated
- big pinch of saffron threads
- cardamom seeds from 5 pods
- 1tsp of ground coriander
- 1tsp of sumac
- 1/2tsp of cinnamon
- 1/2tsp of salt
- 1/2tsp of freshly ground black pepper
- extra virgin olive oil (garlic infused)
For The Salad
- 3 aubergines
- 240g cooked green / brown lentils
- 200g rocket
- 5 spring onions, sliced
- 1tbsp of red wine vinegar
- 1tbsp of extra virgin olive oil
- fresh herbs to garnish
For The Dressing
- 3tbsp of tahini
- 1tbsp of lemon juice
- 1 clove garlic, minced
- water to thin
To Serve
- 200g plain yoghurt
- 1tbsp of harissa
- 2tbsp pomegranate seeds
- fresh mint, coriander & parsley to garnish
- flatbreads
Method
- 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
Other recipe ideas
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Spatchcock Chicken with Lemon and Herbs
Spatchcock chicken is a great way to reduce cooking time and hassle but still create a scrumptious dinner
02/12/18 Recipe
Skin Stuffed Roast Chicken
Not many stuff a whole chicken like this, but it achieves brilliant results
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC CHICKEN?
Our chickens are 100% organic, they have room to roam, a naturally foraged balanced diet, clean water and high hygiene standards. The chickens are grown slowly for approximately 70 days not 35 like those reared in intensive systems. Full of flavour and oh-so tender, it’s a versatile meat that is full of goodness.
Frequently asked questions
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In the UK, we now eat more chicken than any other meat. Which means the production of chicken has become more and more industrialised to keep up with demand. We rear our chickens in a free-range, organic environment and to the highest welfare standards. That means the birds have the freedom to roam outdoors during the day, with the shelter and safety of houses at night and in bad weather. We source our chicks from an organic breeding flock meaning they are certified from birth.
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When choosing any meat to purchase, it is worth carrying out some research. There are a number of studies that suggest organic chicken is a healthier option, containing less saturated fat and higher in omega- 3 fatty acids, which are good for your heart. There are also several other reasons why choosing organic chicken is a good idea. They range from the contribution of organic farming to climate change, animal welfare and the use of pesticides and medicines used in the farming of conventional chickens, organic birds are only given antibiotics if absolutely necessary, rather than routinely, as they are in lower welfare systems to prevent spread of disease.
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Organic chicken has been reared in accordance to a set of organic high-welfare standards. These organic standards cover not just the bird’s housing, the amount of space they have and the way they are treated, but also what they are fed, how they are transported and eventually slaughtered. Under the current Soil Association standards, chicks can be taken from a conventional system providing they are less than 3 years old and reared organically to 70 days. Our trusted local suppliers provide a natural environment for our birds to thrive without the need for preventative medication: room to roam, a naturally foraged balanced diet, clean water and high hygiene standards.