North African spatch­cock chicken with car­rot salad


Drum Food - - CONTENTS -

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.

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