Moroccan Spatchcock Chicken and Tabbouleh

Moroccan Spatchcock Chicken and Tabbouleh. A great way to cook chicken with flavours of ras el hanout, tomato, lemon and honey. The tabbouleh is made with bulgur wheat, pistachios, almonds, figs, peaches, pine nuts, mint, parsley coriander and pomegranate seeds. A great sharing meal!

4-6

Ingredients

1 large corn-fed chicken, spatch-cocked and slashed
2 tbsp Rase el Hanout
100ml olive oil
Salt and pepper, to taste
1x 400g tin chopped tomatoes
2 lemons, cut in half
100ml honey

For the Tabbouleh:

200g bulgur wheat, cooked as per pack instructions
50g shelled pistachios, chopped and roasted
50g flaked almonds, roasted
50g pine nuts, roasted
1 large bunch of mint, parsley and coriander, chopped
100g pomegranate seeds
6 figs, halved
3 flat peaches, halved
2 lemons, juiced

Method

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Heat a BBQ until hot and the coals turn white.

Place the chicken onto a roasting tray drizzle in oil, sprinkle over the Rase el Hanout, chopped tomatoes and lemon juice. Season and pop in the tray and leave to marinate for 1 hour. Then roast for 45 to 1 hour, until cooked through.

Pop the chicken on a tray to rest and reduce the sauce by half.

Char the peaches on the BBQ until soft add to the sauce with the figs and warm through.

Mix all of the ingredients together for the tabbouleh, serve with the chicken and spoon over the reduced sauce.