Spatchcock simply means to remove the back bone of the chicken which is very easy. It’s a great way to cook a bird on the BBQ as well as in the oven. Watch the video
Pasta primavera was the inspiration for this dish using lots of spring vegetables. Feel free to add whatever veg you like. It’s a great dish for a crowd
For the chicken
1 whole chicken, spatchcocked (see video)
3 tbsp baharat spice mix
2 cloves garlic, minced
1 tsp salt
50ml lemon juice
100ml extra virgin olive oil
1 red onion
For the pasta primavera
300g fusilli pasta
2 tbsp olive oil
1 leek, thinly sliced
100g tender stem broccoli, flowers removed and stems chopped
100g peas
100g cavolo nero or kale, chopped
1 stick celery, finely sliced
100g ricotta
50g parmesan, grated
To finish
2 tbsp parsley, chopped
2 tbsp mint, chopped
pinch of chilli flakes (optional)
Pre heat the oven to 210c fan. Mix the baharat spice blend with lemon juice, garlic and olive oil. Smear it all over the chicken on both sides.
Sprinkle the red onion in the bottom of a roasting tin and place the chicken on top of the onions. Roast in the oven for 40 minutes. When cooked, the juices should run clear.
Meanwhile, cook the pasta to the pack instructions. Drain, rinse under cold water and drain again and set aside.
In a pan large enough to add the pasta at the end, heat the olive oil. Tip in the leeks, celery and brocolli and sauté until softened (5-7 minutes). Add the cavolo nero, chopped tomato and peas. Remove from the heat and set aside until the chicken is cooked.
Remove the chicken from the roasting tin and carve.
To finish the dish, put the heat back on under the vegetables and the pasta, a glug of oil, give it all a good stir, add the ricotta, parmesan and all the cooking juices and red onions from the roasting tin. Tip the pasta back into the roasting tin or onto a warmed serving dish, top with the chicken and sprinkle with herbs and chilli flakes if using.
Spiced chicken with vegetable pasta
Ingredients
For the chicken
- 1 whole chicken spatchcocked (see video)
- 3 tbsp baharat spice blend (I used Barts)
- 1 tsp salt
- 2 cloves garlic minced
- 50 ml lemon juice
- 100 ml extra virgin olive oil
- 1 red onion sliced
For the pasta primavera
- 300 g fusilli pasta
- 2 tbsp olive oil
- 1 leek finely sliced
- 100 g tender stem broccoli flowers removed and stems chopped
- 1 stick celery finely sliced
- 100 g cavolo nero or kale
- 2 tomatoes roughly chopped
- 100 g peas
- 100 g ricotta
- 50 g parmesan grated
To finish
- 2 tbsp parsley chopped
- 2 tbsp mint chopped
- pinch chilli flakes (optional)
Instructions
- Pre heat the oven to 210c fan. Mix the baharat spice blend with lemon juice, garlic and olive oil. Smear all over the chicken on both sides.
- Sprinkle the red onion in the bottom of a roasting tin and place the chicken on top of the onions. Roast in the oven for 40 minutes. When cooked, the juices should run clear.
- Meanwhile, cook the pasta to the pack instructions. Drain, rinse under cold water and drain again and set aside.
- In a pan large enough to add the pasta at the end, heat the olive oil. Tip in the leeks, celery and broccoli and sauté until softened (5-7 minutes). Add the cavolo nero, chopped tomato and peas. Remove from the heat and set aside until the chicken is cooked.
- Remove the chicken from the roasting tin and carve.
- To finish the dish, put the heat back on under the vegetables and the pasta, a glug of oil, give it all a good stir, add the ricotta, parmesan and all the cooking juices and red onions from the roasting tin. Tip the pasta back into the roasting tin or onto a warmed serving dish, top with the chicken and sprinkle with herbs and chilli flakes if using.
Video
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