This chicken is delicious eaten cold or mixed through salad.
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.
Preperation of Spatchcock Chicken:
Firstly, lay a cloth under your chopping board to stop the
board from slipping.
Place the whole chicken, breast side down on the board with the
cavity towards you.
Using a knife or poultry shears, carefully cut along both sides
of the backbone to remove it.
Turn the chicken over and press it down flat trying to ensure
the meat is one thickness.
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.
Place chicken in a shallow dish and add prepared paste to
chicken, smearing it evenly on the under and upper side of the
Cover tightly with cling film and allow to marinade for 4-6
hours or preferably overnight.
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.
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.