Free Delivery on orders £100 and above for London Local area and £150 and above elsewhere Free Delivery on orders £100 and above for London Local area and £150 and above elsewhere
Click here to find out more about our nationwide next day delivery service.
  • Sabrina’s Bloody Mary Spatchcocked Chicken by Sabrina Ghayour

    Sabrina’s Bloody Mary Spatchcocked Chicken by Sabrina Ghayour

    Sabrina Ghayour is an Iranian-born, self-taught home cook
    turned chef, cookery teacher and food writer. She has shared
    this recipe with us from her latest cookbook Persian Everyday.
    The no.1 Sunday Times bestselling Persiana Everyday will bring
    bold Middle Eastern tastes to your table everyday - and fast
    in this brand new collection of 100 delicious and simple recipes.

     

    SERVES 4-6
    1.5kg chicken
    For the marinade:
    2 tablespoons garlic oil
    Juice of 1⁄2 lime
    3 tablespoons Sriracha
    2 tablespoons tomato purée
    1 tablespoon curry powder
    1 teaspoon garlic pepper
    1 teaspoon celery salt

    Method
    Preheat the oven to 220°C (200°C fan), Gas Mark 7. Line a large baking tray with baking paper.
    To spatchcock the chicken, place it breast-side down on a chopping board. Using a pair of poultry shears
    or heavy-duty kitchen scissors, cut down either side of the backbone and then remove the bone. Turn the
    chicken over breast-side up and gently press down on it with both hands until as flat as possible. Transfer the
    flattened chicken to the lined tray.
    Mix all the marinade ingredients, except for the celery salt, in a small bowl. Rub the marinade all over the chicken
    and allow to marinate for 15 minutes.
    Season with the celery salt, then roast for 40–45 minutes until deeply browned and cooked through.
    Remove from the oven, cover in foil and leave to rest for 10–15 minutes before serving.

  • Comments on this post (0 comments)

  • Leave a comment