Come rain or shine, serve up this sumac-marinated spatchcocked bird, that can be barbecued or oven cooked, with a sweet, fruity accompaniment
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To spatchcock, lay the chicken breast-side down and cut with kitchen scissors along either side of the backbone, removing it. Flip the chicken over, open out like a book and press to an even thickness with your hands.
Sumac is a sweet and sour, lemony spice made from ground berries. Find it in larger supermarkets or at ocado.com.