Moroccan Spatchcock Chicken with Tabbouleh

This Moroccan Spatchcock Chicken with Tabbouleh is a great alternative to a traditional roast. Spatchcocking the chicken means it cooks quicker and this dish is packed with flavours of ras el hanout, lemon and tomatoes!

4-6

Ingredients

1 large corn fed chicken, spatchcocked and slashed
2 tbsp ras el hanout
100ml olive oil
Salt and pepper
3 tomatoes chopped
2 lemons halved
100ml maple syrup

Tabbouleh

200g bulgur wheat cooked as per pack instructions
50g shelled pistachios, chopped
50g flaked almonds
50g pine nuts
50g dried apricots, chopped
1 large bunch mint, parsley and coriander, chopped
100g pomegranate seeds
3 lemon juice

Method

Print Recipe

Preheat the oven to 200c.
For the marinade, place the chicken onto a roasting tray, drizzle in oil, sprinkle over the ras el hanout, tomatoes and season. Squeeze over the lemons, then pop in the tray to marinade for 1 hour.
Roast the chicken for 45 minutes to 1 hour.
Mix all the ingredients together for the tabbouleh, and serve with the chicken.

Ingredients

1 large corn fed chicken, spatchcocked and slashed
2 tbsp ras el hanout
100ml olive oil
Salt and pepper
3 tomatoes chopped
2 lemons halved
100ml maple syrup

Tabbouleh

200g bulgur wheat cooked as per pack instructions
50g shelled pistachios, chopped
50g flaked almonds
50g pine nuts
50g dried apricots, chopped
1 large bunch mint, parsley and coriander, chopped
100g pomegranate seeds
3 lemon juice

Method

Preheat the oven to 200c.
For the marinade, place the chicken onto a roasting tray, drizzle in oil, sprinkle over the ras el hanout, tomatoes and season. Squeeze over the lemons, then pop in the tray to marinade for 1 hour.
Roast the chicken for 45 minutes to 1 hour.
Mix all the ingredients together for the tabbouleh, and serve with the chicken.