Harissa-ghee roast chicken
For a guide on how to spatchcock a chicken go to Omagazine.com or our YouTube channel.
ghee 4 tbsp whole chicken 1.5-1.8 kg, spatchcocked ground cumin 1 tsp orange 1, halved harissa 2 tbsp greek yogurt 250g cucumber 1/2 large, peeled and diced flat-leaf parsley or coriander a large bunch, roughly chopped extra-virgin olive oil for drizzling
• Heat the oven to 230C/fan 210C/gas 8 with a rack in the middle and one 15cm from the grill. Put in the roasting tin to heat. Put the ghee into a ramekin and put in the oven until warm and melted (this will happen fairly quickly so keep an eye on it).
• Dry the chicken with kitchen paper and season all over. Lift up the skin of the breast area and gently use your fingers to loosen it, creating a little pocket without tearing a hole in the skin and season under this pocket generously. Put the chicken in a roasting tin and pour over the ghee, making sure to coat the underside of it as well. Put the orange halves cut-side down next to it.
• Roast for 20 minutes until the skin just starts to brown. Remove the chicken and flip over using tongs and a wooden spoon, making sure you don’t tear the skin. If there is any liquid in the pan use a spoon to baste the chicken with it before and after you flip it over. Cook for another 15 minutes, then remove and flip again, basting with any liquid and carefully brushing the harissa over both sides of the chicken. Cook for another 5-10 minutes. The chicken is cooked when the juices run clear when pierced with a fork (if you have a digital thermometer, 75C in the thigh, away from the bone). If the chicken skin isn’t fully browned, heat the grill to high and grill for 2-4 minutes or until crisp.
• Let the chicken rest for 5-10 minutes in a warm spot (and give it a good basting with any juices), while you make the yogurt. In a serving bowl, mix the yogurt with the cucumber, 1/2 the parsley, a little seasoning and a drizzle of extra-virgin olive oil.
• Squeeze one of the orange halves over the chicken, top with the rest of the parsley and serve with the yogurt and salad.
PER SERVING 627 KCALS | FAT 44.1G SATURATES 19.2G | CARBS 5.2G | SUGARS 4.8G FIBRE 2.3G | PROTEIN 51.2G | SALT 0.6G