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This chicken is delicious eaten cold or mixed through salad.


  1. Add melted butter, tomato puree, ground almonds, sultanas, ginger, garlic, cumin, coriander, salt, fresh coriander, natural yoghurt and chilli powder to a food processor and whizz until a smooth paste is achieved.
  2. Set aside.

Preperation of Spatchcock Chicken:

  1. Firstly, lay a cloth under your chopping board to stop the board from slipping.
  2. Place the whole chicken, breast side down on the board with the cavity towards you.
  3. Using a knife or poultry shears, carefully cut along both sides of the backbone to remove it.
  4. Turn the chicken over and press it down flat trying to ensure the meat is one thickness.
  5. Put 2 skewers into the flattened chicken in through the thigh and out the other side, diagonally opposite. This will hold it in position whilst it is being cooked.
  6. Place chicken in a shallow dish and add prepared paste to chicken, smearing it evenly on the under and upper side of the bird.
  7. Cover tightly with cling film and allow to marinade for 4-6 hours or preferably overnight.
  8. Roast on barbecue on a moderate heat for approx. 40 mins turning regularly until cooked through or roast in conventional oven at 180C, Gas 4 for approx. same amount of time.
  9. Portion as desired and serve.

Gaynor's Tip: These are a winner with the The Baby Saffron Potatoes (see recipe on website). For faster cooking on the barbecue, it is easy to further portion the Spatchcock chicken into leg and breast portions.

Source: Resident Food Farmison Blogger Gaynor Mairs