Barbecued Spatchcock with lemon and smoked paprika
User Reviews
5
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Servings
4
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Course
Main Course
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Cuisine
Australian
Barbecued Spatchcock with lemon and smoked paprika
Description
The recipe begins by marinating spatchcocked whole chickens in a mixture of olive oil, crushed garlic, finely chopped preserved lemon, ground cumin, smoked paprika, thyme, salt, pepper, and maple syrup. This blend combines warm spices with citrus brightness and a touch of sweetness. Vegetables like cauliflower and pumpkin are tossed in olive oil and salt, then charred in batches in a cast iron skillet before roasting in the oven until tender and browned.
The chickens are seared skin-side down on the hot skillet until dark and caramelized without disturbing the skin, then finished cooking in the oven, preserving juicy meat and crispy skin. The roasted vegetables are tossed with chickpeas, fresh coriander, and creamy Danish feta for a textured and fresh salad component.
The accompanying dressing made from olive oil, lemon juice, Dijon mustard, smoked paprika, and more preserved lemon adds a tangy and smoky note that complements the roasted vegetables and chicken flavors. Lemon wedges served on the side allow for extra bright acidity when eating.
Ingredients
Set the oven to around 180C/350F. You'll need a caste iron or heavy skillet and a tray lined with baking paper
- 3 whole chicken cut down the back and as many bones as you can handle removed, spatchcocked
- 60 ml olive oil
- 2 cloves garlic crushed
- 1/4 whole preserved lemon cut finely
- 1 teaspoons cumin ground
- 1/2 teaspoon paprika
- 1 Tablespoon thyme chopped
- 1 Tablespoon maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad and dressing
- 400 gm chickpeas drained / 1 can
- 700 gm cauliflower small / broken or cut into flowerettes
- 1 kg Kent Pumpkin cut into smallish pieces
- 4 Tablespoons olive oil
- 1/4 teaspoon salt
- 1/2 bunch Coriander
- 150 gm feta cheese creamy Danish
Dressing :
- 2 Tablespoon olive oil
- 2 Tablespoons lemon juice 1/2 a lemon
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 piece preserved lemon finely chopped
- 1 whole lemon cut into wedges to serve
Instructions
- In a large bowl mix the oil, spices, salt and pepper and maple syrup well.(the first 9 ingredients -except the Spatchcocks). Add the Spatchcocks and mix them up covering with marinade. Cover and set aside.
- Put the vegetables in a bowl and add the oil and salt and toss. Leave the coriander and feta aside
- I heated a cast iron skillet on high. I added the vegetables in batches charing them and then putting onto the baking paper lined tray. Bake the vegetables in the oven for approximately 20-30 minutes till browned and tender (You can bake them with out colouring first if you prefer)
- Set the vegetables aside . Cool slightly then put back into a bowl that is large enough to contain all of the salad ingredients
- Meanwhile heat the skillet again to smoking. Shake off any excess marinade and put the spatchcocks onto the skillet skin side down. Don't touch or turn for 2-4 minutes until they are dark and caramelized. Carefully take out of the pan without ripping the skin and put onto the baking tray the vegetables came off. Continue with the other Spatchcocks. Once they are all nicely browned and on the tray you can add any extra marinade to the tray and put into the oven. ( Do not use the marinade again unless it is COOKED)
- Bake for 20 minutes or until cooked through. Test by piercing the thick part of a leg with a sharp knife.
- Take out of the oven and set aside. Add the chickpeas and rough chopped coriander and crumbled feta to the bowl of vegetables.
- Mix the dressing ingredients together. The best way to do this is put it into an empty jar and shake. Taste test for salt .
- Cut the Spatchcocks into quarters and serve on top of the salad. Pour the dressing over the salad and spatchcocks and add more coriander .
User Reviews
Overall Rating
5
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