SPATCHCOCK HARISSA CHICKEN

Spatchcock harissa chicken, marinated with aromatic spices and cooked tender. Paired with crispy garlic, chili, and Parmesan potato wedges. Top it off with a zesty watercress and rocket salad for a balanced meal.

PREP 20m

COOK 55m

TOTAL 1h 15m

SERVES 4

Ingredients-

For the Spatchcock Harissa Chicken:

  • 1 extra-large chicken (about 2 kg)

  • 2 tablespoons natural yoghurt

  • 2 teaspoons rose harissa paste

  • 1 garlic clove, minced

  • Zest of 1/2 lemon

  • 1/2 teaspoon salt

For the Garlic, Chili & Parmesan Wedges:

  • 8 potatoes, cut into wedges

  • 2 tablespoons olive oil

  • 1 teaspoon salt

  • 1 red chili, finely diced

  • Zest of 1/2 lemon

  • Handful of coriander, finely diced

  • 1 garlic clove, grated

  • 100g finely grated Parmesan

Instructions-

Spatchcock Harissa Chicken:

  1. In a bowl, mix all the marinade ingredients together: natural yoghurt, rose harissa paste, minced garlic, lemon zest, and salt.

  2. Take the whole chicken and spatchcock it by removing the backbone and flattening it out. You can ask your butcher to do this for you.

  3. Place the spatchcocked chicken in a large dish and rub it with the marinade, ensuring it's well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.

  4. Preheat your oven to 190°C (375°F).

  5. Place the marinated chicken in the oven and cook for 55 minutes (for a 2kg chicken). Make sure the internal temperature reaches 75°C (165°F).

  6. Once cooked, remove the chicken from the oven, cover it with foil, and let it rest for a few minutes.

  7. Serve the spatchcock harissa chicken with a watercress and rocket salad.

Garlic, Chili & Parmesan Wedges:

  1. Preheat your oven to 220°C (430°F).

  2. Cut the potatoes into wedges and toss them in a bowl with olive oil and salt to coat evenly. Spread them out on a baking tray in a single layer.

  3. Roast the wedges in the preheated oven for 45 minutes or until they are golden and fully cooked.

  4. In a separate bowl, mix the diced red chili, lemon zest, finely diced coriander, grated garlic, and finely grated Parmesan.

  5. When the wedges are done, sprinkle them with the chili, lemon, coriander, and Parmesan mixture while they're still hot.

Dip:

  • Create a simple dip by combining 2 tablespoons of natural yoghurt with 1 teaspoon of harissa paste, a pinch of salt, and a squeeze of lemon.

Serve and enjoy your spatchcock harissa chicken with garlic, chili, and Parmesan wedges, along with the refreshing watercress and rocket salad!

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