Moroccan Spatchcock Chicken and Tabbouleh - James Martin Chef
Moroccan Spatchcock Chicken and Tabbouleh. A great way to cook chicken with flavours of ras el hanout, tomato, lemon and honey.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Ingredients
- 1 large corn-fed chicken, spatch-cocked and slashed
- 2 tbsp Rase el Hanout
- 100ml olive oil
- Salt and pepper, to taste
- 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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