GLUTEN-FREE MARINATED ROAST SPATCHCOCK WITH DATE HARISSA
I love to cook spatchcock. They’re tender and juicy and just one can make a perfect roast dinner for two.
In Australia, a very small chicken is referred to as a spatchcock, however, the textbook term refers to the removal of the backbone, with the bird then flattened, in effect, butterflied …. or spatchcocked.
In this recipe we’ve enlisted both meanings as we begin with small chickens and flatten them for roasting.
Our Marinated Roast Spatchcock with Date Harissa is very easy to prepare and is impressive enough to serve to friends. We’ve made our own Harissa for the marinade but you can use a purchased variety and blend fresh dates into it, but be cautious, Harissa can be VERY hot.
We’ve slow-cooked our little birds and in the process, some of the marinade melts into the surrounding water creating a very delicious sauce. Throw some vegetables – potatoes, carrots, onions - into the pan with the spatchcock and you’ll have a one pan, self-saucing roast dinner!
Or serve, as we’ve suggested below, with Saffron Rice Pilaf and Eggplant Salad with Tahini-Yoghurt Dressing for a Middle Eastern spread.
Either way, we’re sure you’ll love our spatchcocked spatchcock.
Rosie
MARINATED ROAST SPATCHCOCK WITH DATE HARISSA
Serves 10
5 No. 6 spatchcock
500 gm plain, full fat yoghurt
120 gm date harissa or to taste (see below)
35 gm honey
½ teaspoon cumin, ground
½ teaspoon coriander, ground
½ teaspoon salt
1 tablespoon parsley, chopped
1 tablespoon coriander, chopped
1 tablespoon pinenuts, toasted
1 tablespoon pomegranate arils
Using poultry sheers, cut out the backbone of each spatchcock and reserve (freeze) for making stock for other recipes. If you’re really energetic you can remove the rib cage too. Rinse the birds and pat dry. Place flat, skin side up, in one layer in one or two baking dishes.
Mix the yoghurt, harissa, honey, spices and salt together until smooth. Spread evenly over the spatchcock and refrigerate for 2-3 hours. Remove from the fridge 30 minutes before baking.
Preheat oven to 130°C.
Pour enough water around the spatchcock to come up about 1.5 cm from the base of the baking dish.
Bake for two hours. Transfer the liquid in the baking dish to a saucepan, bring to the boil and simmer until reduced a little. Season to taste.
Cut each spatchcock in half down the centre. Pull each breast and thigh halves apart and arrange, overlapping, on serving plates. Pour a little sauce over each. Top with a little chopped parsley, coriander, pine nuts and pomegranate arils and serve with a small bowl of extra Date Harissa for those who like it HOT.
Serve with Saffron Rice Pilaf and Eggplant Salad with Tahini-Yoghurt Dressing.
DATE HARISSA
Makes about 250ml
1 large red capsicum
10 red birds eye chillies, remove seeds but retain membranes
2 cloves garlic
½ teaspoon salt
1 teaspoon cumin seeds, roasted and ground
1 teaspoon coriander seeds, roasted and ground
60 ml olive oil
8 fresh dates, seeds removed
Roast and peel the red capsicum. Remove the seeds and roughly chop. Crush the garlic with the salt then place all the ingredients in a blender and puree until smooth. Taste, very carefully as it is hot, and add more salt if necessary.
Transfer to a clean jar and store in the fridge with a thin layer of olive oil on top.
Your Date Harissa should keep for 1-2 weeks in the fridge.