Cajun spatchcock

Recipe from: 6/1/2006 12:00:00 AM

Ingredients 7
Servings 1
Minutes 20


Serving Change
  • 5
    salt and crushed black pepper
  • 2
    cabbage, thinly shredded
  • 5
  • 5
    cajun spices
  • 5
    olive oil
  • 30
    olive oil
  • 1
    chicken (giblets removed)


1. Wash chicken inside and out and pat dry with paper towels. Using a cleaver or a large, sharp knife, cut the chicken through the breastbone and spatchcock it by opening it out flat.
2. Season spatchcock with salt and cajun spice.
3. Heat an electric griller to medium and grill the spatchcock, skin side up, for 5-10 minutes. Turn it over and grill for a further 5-10 minutes.
4. Transfer spatchcock to a large roasting tin and cook for 15-20 minutes in a moderately hot oven, or until juices run clear when the inside of thigh is pierced. Leave to cool for 10 minutes.
5. Heat oil in saucepan, add cabbage and sautéor 10 minutes over a medium heat. Season with salt and black pepper.
6. Cut in half and serve spatchcock over cabbage.

Read more on: poultry  |  grill

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