Moroccan Spatchcock Chicken and Tabbouleh
Moroccan Spatchcock Chicken and Tabbouleh. A great way to cook chicken with flavours of ras el hanout, tomato, lemon and honey.
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Cooking tools:
- Barbecue grill
- Roasting pan
- Oven
- Saucepan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Tongs
- Kitchen shears
- Serving platter
- Spoon
- Pot
- Baking sheet
- Kitchen towel
- Whisk
Ingredients
- 1 large corn-fed chicken, spatch-cocked and slashed
- 2 tbsp Rase el Hanout
- 100ml olive oil
- Salt
- pepper
- 1x 400g tin chopped tomatoes
- 2 lemons, cut in half
- 100ml honey
- 200g bulgur wheat, cooked as per pack instructions
- 50g shelled pistachios, chopped and roasted
- 50g flaked almonds, roasted
- 50g pine nuts, roasted
- 1 large bunch of mint, parsley and coriander, chopped
- 100g pomegranate seeds
- 6 figs, halved
- 3 flat peaches, halved
- 2 lemons, juiced
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