Spatchcocked Middle Eastern Chicken with Salad - James Martin Chef

Ingredients

• 1.6k chicken, spatchcocked
• 2 x 400g tinned tomatoes
• 2 tbsp za’atar
• 1 tbsp paprika
• 1 tsp coriander
• 1 tsp cumin ground
• 1 tsp cayenne
• 150g thick Greek yoghurt
• Few sprigs of thyme
• Few leaves of oregano
• 400g canned chickpeas
• 1/2 cucumber, diced
• 400g cherry tomatoes, halved
• 1 red onion, diced or 3 red spring onions
• 2 spring onions, sliced
• 1 small bunch parsley, mint and coriander, chopped
• 2 red peppers, diced
• 200g pomegranate seeds
• 2 tbsp pomegranate molasses
• 50ml olive oil
• Salt and pepper
• 25ml white wine vinegar
• Preheat the oven to 200c
• Mix the ingredients for the marinade together in a bowl, then rub all over the chicken and marinade in the fridge overnight.
• Pour in the tinned tomatoes into a roasting tray and sit the chicken on top. Cook in the oven for 1 hour.
• Mix all the ingredients together for the salad then whisk together the dressing ingredients and spoon onto a platter.
• To serve, pile the salad onto a platter and sit the chicken on top. Spoon the sauce over.