Roast Spatchcock Chicken with Winter Slaw & Flatbreads
Ingredients
1 small whole chicken (about 1.2kg), spatchcocked
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp ground turmeric
Salt and pepper, to taste
2 Persian flatbreads
For the Winter Slaw:
1/4 red cabbage (about 200g), finely shredded
1 carrot (about 100g), grated
1 small red onion, thinly sliced
2 tbsp pomegranate seeds
2 tbsp plain yoghurt
1 tbsp lemon juice
1 tsp honey
Salt and pepper, to taste
10g fresh dill
1 small whole chicken (about 1.2kg), spatchcocked
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp ground turmeric
Salt and pepper, to taste
2 Persian flatbreads
For the Winter Slaw:
1/4 red cabbage (about 200g), finely shredded
1 carrot (about 100g), grated
1 small red onion, thinly sliced
2 tbsp pomegranate seeds
2 tbsp plain yoghurt
1 tbsp lemon juice
1 tsp honey
Salt and pepper, to taste
10g fresh dill
Method
Preheat your oven to 200°C (180°C fan).
Place the spatchcocked chicken on a roasting tray. Drizzle with olive oil and rub with cumin, smoked paprika, turmeric, salt, and pepper.
Roast the chicken for 40-50 minutes, or until the skin is golden and crisp, and the juices run clear when pierced at the thickest part.
Meanwhile, prepare the winter slaw. In a large bowl, combine the cabbage, carrot, onion, and pomegranate seeds.
In a bowl combine the yoghurt, lemon juice, honey, salt, and pepper. Pour the dressing over the slaw and toss to coat.
Warm the flatbreads in the oven for a few minutes before serving.
Serve the roasted chicken alongside the slaw and flatbreads, encouraging everyone to tear, scoop, and enjoy!
