Sunday,23 September, 2018
Current issue | Issue 1201, (12 -18 June 2014)
Sunday,23 September, 2018
Issue 1201, (12 -18 June 2014)

Ahram Weekly

Spatchcock chicken roast

Serves 3-6


3 x 500 gm spatchcocks

1 large onion (chopped)

4 garlic cloves (thinly sliced)

2 tsp Dijon mustard

1/3 cup apricot jam (warmed)

2 tbsp lemon juice

2 tbsp pomegranate molasses

1 tbsp balsamic vinegar

1 tsp each: ground cumin + thyme + 7 spices + turmeric

1/4 tsp curry powder

Salt + pepper

1/3 cup olive oil


Cut along each spatchcock backbone, with a sharp kitchen scissors. Turn spatchcocks skin-side up, then press hard breaking breastbone of each to flatten. Wash thoroughly and drain. In a very large non-reacting bowl, combine spatchcocks with all other ingredients. Rub each well with mixture, inside-out and under skin. Cover and refrigerate overnight. Preheat oven to hot; 220 degrees. Place spatchcocks, skin-side up, in a baking dish, uncovered, on middle rack, until cooked through and skin golden glazed. Remove from oven and cover with aluminum foil allowing spatchcocks to rest for ten minutes. Uncover and serve hot with mashed potato and sautéed vegetables.

add comment

  • follow us on