ROASTED SPATCHCOCK WITH BRAISED FENNEL
This dish of Roasted Spatchcock with Braised Fennel is a warming and satisfying meal that can be prepared easily in advance.
You might prefer a roasted chicken to the spatchcock, or to barbecue the birds. Either way, massaging the flesh with the spice paste sets you up for simple cooking with ample flavour.
Adding the gently braised fennel, sparked up with the tang of olives and the sweetness of dates, lifts the mix to another level. Serve the dish with greens, such as beans or spinach, and creamy potatoes or a pilaf, and you’ll have yourself a small feast.
Hope you enjoy it.
Jan
ROASTED SPATCHCOCK WITH BRAISED FENNEL
Serves 6. Start this recipe a day before.
3 large spatchcock, 600gm each or more
Spice Paste
4 large cloves garlic, finely minced
3 tablespoons smoky paprika
1 tablespoon ground cumin
1 teaspoon ground turmeric
3 red chillies, finely minced, or 3 teaspoons chilli paste
70 gm fresh ginger, around 7cm long, peeled and grated
Sea salt and black pepper
3 tablespoons olive oil
To prepare spatchcock, remove and discard the fat from the cavity of each bird. Rinse and dry with paper towel.
Mix the spice paste ingredients in a small bowl and reserve half for braising the fennel.
Take the other half of the paste and, with a gloved hand, massage it well into the skin of each spatchcock to coat thoroughly.
Place the spatchcock in a lightly oiled baking dish and refrigerate, uncovered, overnight.
Braised Fennel
3 medium onions, diced
2 tablespoons olive oil
3 medium (or 2 large) fennel bulbs, trimmed and sliced into long chunks, about 1cm thick
Reserved spice paste
1 lemon, juice and zest
400 ml chicken stock
125 gm green olives, pitted if preferred
12 large fresh Medjool dates, pitted, some halved
Sea salt and plenty of black pepper
Parsley, leaves, picked and coarsely chopped
Add oil to a large pan with a lid and sauté the onion. When softened add remaining spice paste and fennel and stir to coat. Add lemon juice and cook, stirring until absorbed. Then add the chicken stock and cook covered for 15 minutes. Remove the lid and cook for a further 15-20 minutes until fennel is cooked through and the stock reduced.
Completing the Dish
Remove the spatchcock from refrigerator an hour before cooking to bring to room temperature. Heat oven to 200°C FF.
Brush a little olive oil on top of the spatchcock and roast for 45 minutes, turning birds half way. Check and cook for longer if necessary.
Meanwhile reheat fennel gently. Add the olives and dates, stirring them through, and continue to braise for 10 minutes before serving.
Cut each spatchcock in half and serve on a bed of braised fennel. Top with parsley and lemon zest.