SERVES: 4
PREPARATION: 3 hours
COOK TIME: 1.5 hours
DIFFICULTY: Medium
DIET: Main Course
RECIPE
Spatchcock Chicken with Chermoula and Homemade Flatbreads
RECIPE
Spatchcock Chicken with Chermoula and Homemade Flatbreads
SERVES: 4
PREPARATION: 3 hours
COOK TIME: 1.5 hours
DIFFICULTY: Medium
DIET: Main Course
A whole chicken, spatchcocked and slowly marinated in a rich Moroccan-style chermoula is a one-pot, hands-off weekend feast.
Rich with smoky paprika and cumin, with cayenne for heat and preserved lemons for a citrus kick, this punchy marinade will infuse the chicken with intense flavour as it cooks – with plenty left for a side dish to serve with quick homemade flatbreads.
Serve in the middle of the table with a simple tomato, cucumber and herb salad for a sociable weekend feast giving you plenty of time with your guests.
Ingredients
For the chicken
• 1 whole chicken
• 1 tsp salt
• 200g baby potatoes, halved
• 6 whole carrots, peeled
For the flatbread
• 250g self-raising flour
• 250g full-fat Greek yoghurt
• ½ tsp salt
• 2 tsp olive oil
• ½ tbsp neutral oil (for frying)
For the chermoula
• 60g fresh coriander
• 30g fresh parsley
• 3 tsp garlic, minced
• 4 tbsp chopped, preserved lemons
• 1 tsp paprika
• 1 tsp ground cumin
• ½ tsp cayenne pepper
• 1 pinch saffron threads, soaked in a little hot water
• 180ml olive oil
• ¼ tsp salt
For assembly
• Coriander, chopped
• Mint, chopped
Method
Make the chermoula
1. Place the preserved lemon, coriander, parsley and garlic into a food processor.
2. Pulse until finely chopped, scraping down the sides as needed to create an even mix.
3. Add the salt, paprika, cumin, cayenne and saffron. Pulse briefly until fully combined.
4. With the processor running, slowly drizzle in the olive oil, ensuring an even mix.
Season and marinate the chicken
-
1. Spatchcock the chicken: Place breast-side down and cut out the backbone using our Signature Household Scissors. Flip back over and press down firmly on the breastbone until it flattens.
2. Season the chicken with salt and rub over half the chermoula.
3. Leave to marinate for 2–3 hours or overnight.
4. Set aside the remaining chermoula for serving.Roast the chicken
1. Place the carrots and potatoes in the bottom of a 316 Series Low Casserole and place the marinated chicken on top.
2. Cover with foil and roast in the oven at 180°C for 50 minutes.
3. Remove the foil and roast uncovered at 200°C for a further 15 minutes.
4. Cover with foil and rest for 10-15 minutes.
Make the flatbread
1. Add the flour and salt to a large mixing bowl and mix to combine. Using a fork, mix in the yoghurt and olive oil until the mixture starts to come together, then bring together with your hands.
2. Knead until smooth, taking care not to overwork the dough.
3. Leave to rest in the bowl, covered with a tea towel, for 1 hour.
4. Once rested, divide the dough into 4 equal balls and roll out to the thickness of a £1 coin.
5. Heat a 316 Series Frying Pan on a medium heat. Add the neutral oil and cook the flatbreads for 2–3 minutes on each side, until golden in parts and puffed up.
Assemble and serve
1. Transfer the rested chicken to an Oak Classic Chopping Board and spoon over a little of the reserved chermoula.
2. Using a Signature Carving Set knife and fork, remove the legs and slice the breast into even portions.
3. Arrange the carved chicken on a large sharing platter with the roasted carrots and potatoes.
4. Stack the warm flatbreads alongside, wrapping them in a clean tea towel to keep them soft.
5. Spoon the remaining chermoula into a small Cascade serving dish and finish the chicken with the chopped mint and coriander.
Top tips
Spatchcocking is a simple culinary technique that looks complex but isn’t. Breast side down, with the legs facing towards you, cut down either side of the backbone with scissors or a Professional Chef’s Knife and lift it out. You can freeze the bone to make stock later.
To check the chicken is cooked, make a small incision between the breast and the leg. The juices should run clear. Or use a meat thermometer – it should reach 75°C for leg meat, and 70°C for the breast, and then remove it from the heat and allow it to rest.
Make the cake a day or two in advance of when you want to serve. When the baked cake has cooled, and before slicing, wrap the sponge in greaseproof paper and tinfoil to store until time to assemble and decorate the cake.
Allow time to decorate and chill the cake.
The nests can be made up to a week in advance and stored in an airtight container in the fridge. Make as many little nests as you like or stick to one large nest on top of the cake.
The unfrosted cake can be frozen and stored in the freezer for up to 3 months. Thaw at room temperature.
Cook's notes
Marinating the chicken in the fridge overnight will intensify the flavours, allow the spices to penetrate the meat and lock in moisture ready for cooking.
Rest the chicken for 10-15 minutes after cooking. This allows the meat to relax and the cooking juices to redistribute, helping to keep it succulent and easier to carve.
Try mixing chopped herbs like coriander or parsley into your flatbreads. Mix the herbs – fresh or dried – into the flour before adding the yoghurt and olive oil.
Feeding more than four? Double up your flatbread recipe and add an extra side dish – a simple salad of chopped tomatoes, red onions, cucumber and herbs which your guests can spoon on to their flatbread with the chermoula.
Make the cake a day or two in advance of when you want to serve. When the baked cake has cooled, and before slicing, wrap the sponge in greaseproof paper and tinfoil to store until time to assemble and decorate the cake.
Allow time to decorate and chill the cake.
The nests can be made up to a week in advance and stored in an airtight container in the fridge. Make as many little nests as you like or stick to one large nest on top of the cake.
The unfrosted cake can be frozen and stored in the freezer for up to 3 months. Thaw at room temperature.
Frequently asked questions
Can I use chicken thighs instead of a whole chicken?
Absolutely – marinate the thighs as you would the whole chicken and treat the whole dish as a traybake.
Can I make the chermoula in advance?
Yes. The chermoula can be prepared up to two days ahead and stored in an airtight container in the fridge. Making it in advance gives the flavours more time to develop.
What if I can't find preserved lemons?
Preserved lemons contribute a distinctive salty, citrus flavour, but you can substitute the zest of one lemon and a squeeze of fresh lemon juice. The flavour will be slightly different, but still delicious.
Can I prepare the flatbread dough ahead of time?
Yes. The dough can be made several hours ahead and kept covered in the refrigerator. Allow it to come back to room temperature for 20 to 30 minutes before rolling and cooking for the best texture.