Spatchcock Chicken with Chipotle
This spicy recipe is a great alternative to your standard roast. It's packed with loads of great flavours including mint, coriander, chipotle chilli, Dijon mustard and more!
Ingredients
- 1 medium spatchcock chicken
- 1 dried chipotle chilli soaked for 20 minutes, chopped
- 1 tsp chipotle chilli flakes
- 4–5 sprigs of mint
- 4–5 sprigs of coriander
- 50ml olive oil
For the mayonnaise:
- 3 egg yolks
- 1 tablespoon Dijon mustard
- 200ml veg oil
- 15ml water
- Salt and pepper
- 1 tsp chipotle paste
- A few drops chipotle Tabasco sauce, to taste
For the salad:
- 1 bunch watercress
- Salt and pepper
- 1 small bunch mint, chopped
- 1 small bunch coriander, chopped
To serve:
- 100g pomegranate seeds
Method
Pre heat the oven to 200c
Place the chicken onto a roasting tray, score the meat, sprinkle over the herbs, the chilli and the chilli flakes. Season, drizzle with oil and roast for 40 minutes.
Whisk together the egg yolks and Dijon mustard then slowly drizzle in the vegetable oil, whisking continuously until the mixture thickens. Add the water, seasoning, chipotle paste and Tabasco.
To make the salad: combine all the ingredients in a bowl.
To serve: place the chicken onto a platter with the salad all around it. Sprinkle the pomegranate seeds over the top and drizzle with the mayonnaise.
Ingredients
- 1 medium spatchcock chicken
- 1 dried chipotle chilli soaked for 20 minutes, chopped
- 1 tsp chipotle chilli flakes
- 4–5 sprigs of mint
- 4–5 sprigs of coriander
- 50ml olive oil
For the mayonnaise:
- 3 egg yolks
- 1 tablespoon Dijon mustard
- 200ml veg oil
- 15ml water
- Salt and pepper
- 1 tsp chipotle paste
- A few drops chipotle Tabasco sauce, to taste
For the salad:
- 1 bunch watercress
- Salt and pepper
- 1 small bunch mint, chopped
- 1 small bunch coriander, chopped
To serve:
- 100g pomegranate seeds
Method
Pre heat the oven to 200c
Place the chicken onto a roasting tray, score the meat, sprinkle over the herbs, the chilli and the chilli flakes. Season, drizzle with oil and roast for 40 minutes.
Whisk together the egg yolks and Dijon mustard then slowly drizzle in the vegetable oil, whisking continuously until the mixture thickens. Add the water, seasoning, chipotle paste and Tabasco.
To make the salad: combine all the ingredients in a bowl.
To serve: place the chicken onto a platter with the salad all around it. Sprinkle the pomegranate seeds over the top and drizzle with the mayonnaise.
