Recipe

Spiced spatchcock with chickpeas

Dec 30, 2012 1:00pm
  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Spiced spatchcock with chickpeas
  • 2 1kg spatchcocks (small fresh roasting chickens)
  • 1/4 cup vegetable or olive oil
  • 2 teaspoon ground sumac
  • 2 tablespoon ras el hanout
  • 500克的南瓜去皮,切成2厘米的块
  • 1 brown onion, finely chopped
  • 1 clove garlic, finely chopped
  • pinch saffron threads
  • 425 gram can diced tomatoes
  • 425 gram can chickpeas, rinsed
  • 1/4 cup torn baby basil leaves
  • lime cheeks, to serve

Method

Spiced spatchcock with chickpeas
  • 1
    Preheat oven to 220°C/200°C fan-forced.
  • 2
    Using kitchen scissors, cut away backbone of each spatchcock. Place spatchcocks breast-up on a tray. Using your hand, press down to flatten slightly. Combine 2 tablespoons of the oil, sumac and ras el hanout in a bowl. Rub mixture over spatchcocks.
  • 3
    Heat a large frying pan over moderate heat. Cook spatchcocks, in batches, breast-side down, for 4 minutes or until browned. Transfer to a baking tray. Bake for 15-20 minutes or until brown and cooked. Remove from oven. Cover with foil and rest 5 minutes. Cut into pieces.
  • 4
    Place pumpkin in a microwave- safe bowl. Cover with plastic food wrap. Microwave on high (100%) for 5 minutes or until tender.
  • 5
    Heat remaining oil in frying pan over moderate heat. Add onion; cook, stirring, 2 minutes. Add garlic and saffron; cook, stirring, for 30 seconds or until fragrant. Stir in tomatoes. Bring to the boil. Reduce heat to low; simmer, uncovered, for 5 minutes. Stir in chickpeas and pumpkin; simmer for 2 minutes or until heated. Remove from heat. Add basil. Season.
  • 6
    Serve spatchcock with chickpea mixture and lime cheeks.

Notes

1/2 teaspoon ground turmeric can be used instead of saffron.

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