Peri peri spatchcock
Buy ready prepared or spatchcock your own chickens or poussins for this simple barbecue dish (with a wet-weather solution too)
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins, plus marinating
- Put the spatchcocks in a dish and pour over some peri peri sauce; rub it into the flesh thoroughly. The more you use the, hotter it will be. Cover and marinate in the fridge for at least 10 minutes or up to a few hours.
- Heat the barbecue. Push 2 skewers (soaked in water first if wooden) in a cross through the spatchcocks and put them skin-side down on the barbecue. Cook until the skin is browned and crisp. Turn them over and cook until cooked through (how long this takes will depend on your barbecue), pierce the joint near the thigh to see if the juices run clear. Put the lemon halves on the barbecue and brown the cut surfaces. Mix the avocado, green pepper and coriander with a little olive oil and season well. Serve with the spatchcocks and lemon halves.
Raining?
Grill spatchcock poussin for 30-40 mins, turning every 10 mins or until the thigh juices run clear when pierced with a skewer. Cook small spatchcock chickens in a 200C / fan 180C / gas 6 oven for about 1 hour or until the thigh juices run clear.
Per serving
808 kcalories, protein 68g, carbohydrate 4.3g, fat 57.7 g, saturated fat 15.4g, fibre 1.3g, salt 0.88 g
Recipe from olive magazine, June 2005.
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http://www.bbcgoodfood.com/recipes/3706/
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Ingredients
- 2 small chicken or 4 poussin, spatchcocked
- peri peri sauce (Nando's is good)
- 2 lemons , halved
- 1 avocado , finely chopped
- a handful of coriander leaves, chopped
- oil
- 1 small green pepper , finely chopped
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Gratin of carrots & root vegetables
Serve as a tasty side for your favourite meat dish or as an impressive vegetarian main.
19
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins, plus marinating
Ingredients
- 2 small chicken or 4 poussin, spatchcocked
- peri peri sauce (Nando's is good)
- 2 lemons , halved
- 1 avocado , finely chopped
- a handful of coriander leaves, chopped
- oil
- 1 small green pepper , finely chopped
Per serving
808 kcalories, protein 68g, carbohydrate 4.3g, fat 57.7 g, saturated fat 15.4g, fibre 1.3g, salt 0.88 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
