Roast Spatchchock or Chicken
3 hours 40 minutes
This Middle Eastern style roast spatchcock or chicken recipe includes its own rice dish on the side.
1 person made this
Ingredients
Serves: 2
- 2 spatchcocks or small chickens
- 1 bunch marjoram, leaves picked
- 1/2 teaspoon Herbie's Spices Pasilla Chilli Powder
- 1 tablespoon Herbie's Spices Za'atar
- 1 clove garlic, crushed
- olive oil
- 1 small red onion, finely chopped
- 1 cup (155g) rice
- 350ml chicken stock
- 1 bunch coriander, leaves picked
- 1/2 cup cooked chopped spinach
Directions
Preparation:10min ›
Cook:1hour30min ›
Extra time:2hours marinating ›
Ready in:3hours40min
- Marinate the chickens with the marjoram, chilli, za'atar, garlic and a little oil for 2 hours or more, covered, in the refrigerator.
- Roast in a hot oven for 45mins-1 hour, turning once or twice and basting with pan juices.
- Fry the red onion (include a crushed clove of garlic if you like) in a little hot oil until soft, then stir in rice to 'toast'.
- Slowly add stock, stirring as it cooks. When the rice is almost tender, add the coriander leaves and chopped cooked spinach. Add salt and pepper to taste.
- Serve the chickens and rice with vegetables if you wish.
Za'atar
Za'atar contains spices like sumac, sesame seed, thyme, parsley, oregano, salt, spearmint.
