Spatchcocked Middle Eastern Chicken with Salad
Spatchcock chicken, herbs, beautiful colourful vegetables and a pomegranate dressing. This a great alternative to a traditional chicken roast.
Ingredients
- 1.6k chicken, spatchcocked
- 2 x 400g tinned tomatoes
- 2 tbsp za’atar
- 1 tbsp paprika
- 1 tsp coriander
- 1 tsp cumin ground
- 1 tsp cayenne
- 150g thick Greek yoghurt
- Few sprigs of thyme
- Few leaves of oregano
Salad
- 400g canned chickpeas
- 1/2 cucumber, diced
- 400g cherry tomatoes, halved
- 1 red onion, diced or 3 red spring onions
- 2 spring onions, sliced
- 1 small bunch parsley, mint and coriander, chopped
- 2 red peppers, diced
- 200g pomegranate seeds
Dressing
- 2 tbsp pomegranate molasses
- 50ml olive oil
- Salt and pepper
- 25ml white wine vinegar
Method
- Preheat the oven to 200c
- Mix the ingredients for the marinade together in a bowl, then rub all over the chicken and marinade in the fridge overnight.
- Pour in the tinned tomatoes into a roasting tray and sit the chicken on top. Cook in the oven for 1 hour.
- Mix all the ingredients together for the salad then whisk together the dressing ingredients and spoon onto a platter.
- To serve, pile the salad onto a platter and sit the chicken on top. Spoon the sauce over.
Ingredients
- 1.6k chicken, spatchcocked
- 2 x 400g tinned tomatoes
- 2 tbsp za’atar
- 1 tbsp paprika
- 1 tsp coriander
- 1 tsp cumin ground
- 1 tsp cayenne
- 150g thick Greek yoghurt
- Few sprigs of thyme
- Few leaves of oregano
Salad
- 400g canned chickpeas
- 1/2 cucumber, diced
- 400g cherry tomatoes, halved
- 1 red onion, diced or 3 red spring onions
- 2 spring onions, sliced
- 1 small bunch parsley, mint and coriander, chopped
- 2 red peppers, diced
- 200g pomegranate seeds
Dressing
- 2 tbsp pomegranate molasses
- 50ml olive oil
- Salt and pepper
- 25ml white wine vinegar
Method
- Preheat the oven to 200c
- Mix the ingredients for the marinade together in a bowl, then rub all over the chicken and marinade in the fridge overnight.
- Pour in the tinned tomatoes into a roasting tray and sit the chicken on top. Cook in the oven for 1 hour.
- Mix all the ingredients together for the salad then whisk together the dressing ingredients and spoon onto a platter.
- To serve, pile the salad onto a platter and sit the chicken on top. Spoon the sauce over.
