North African spatchcock chicken with carrot salad
SERVES 4 PREPARATION: 15 MIN COOKING: 1 HR
1 whole chicken, backbone removed and flattened salt and pepper
30ml (2T) dukkah (recipe on pg 19)
4 carrots, grated
120g lettuce leaves, torn into small pieces 4 dates, stoned and chopped
60ml (¼c) olive oil
30ml (2T) lemon juice
2ml (½t) ground cumin pinch of ground cinnamon salt and pepper lemon or lime wedges to serve
Preheat the oven to 230°C. Put a wire rack on a baking sheet and grease with non-stick spray. 1 Season the chicken with salt and pepper and sprinkle the dukkah over. Transfer the chicken to the prepared wire rack and roast for 15 minutes.
2 Reduce the oven temperature to 180°C and roast for another 45 minutes or until done. 3 SALAD Toss the carrots, lettuce and dates together in a bowl.
4 DRESSING Whisk together the oil, lemon juice, cumin and cinnamon and season with salt and pepper. Pour over the salad and toss gently.
5 Carve the chicken into pieces and serve with the salad, extra dukkah and lime or lemon wedges.
Dukkah is a North African spice and nut blend. Make your own or find it in spice shops or the spice aisle of large supermarkets.