North African spatchcock chicken

Recipe from: 4/1/2005 12:00:00 AM

Ingredients 10
Servings 4
Time 10 minutes

Ingredients

  • 1
    large (about 1,8 kg) free-range chicken, spatchcocked, rinsed and dried
  • FOR THE RUB
  • 2
    cloves garlic, chopped
  • 10
    ml
    ground cumin
  • 10
    ml
    ground coriander
  • 10
    ml
    paprika
  • 5
    ml
    dried chilli flakes
  • 30
    ml
    lemon juice
  • 60
    ml
    olive oil (use less oil if you like; just enough to make a spreadable paste)
  • salt and milled pepper
 

Method

40 to 50 minutes
 
Preheat oven to 200 °C.
Rinse and dry chicken.
Place in a roasting pan.
Mix all rub ingredients together and rub onto chicken.
Roast for 40 to 50 minutes until golden and cooked through.
Serve with oven-baked potato wedges or couscous.
ROSEMARY BAKED POTATO WEDGES
Toss unpeeled potato wedges with olive oil, whole garlic cloves, fresh rosemary sprigs, salt and pepper.
Place in a roasting pan and bake at 200 °C for 30 to 40 minutes.
 

Read more on: poultry  |  roast
 

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