Moroccan Spatchcock Chicken with Tabbouleh - James Martin Chef

Name: Moroccan Spatchcock Chicken with Tabbouleh - James Martin Chef
Ingredients: 1 large corn fed chicken, spatchcocked and slashed; 2 tbsp ras el hanout; 100ml olive oil; Salt and pepper; 3 tomatoes chopped; 2 lemons halved; 100ml maple syrup; 200g bulgur wheat cooked as per pack instructions; 50g shelled pistachios, chopped; 50g flaked almonds; 50g pine nuts; 50g dried apricots, chopped; 1 large bunch mint, parsley and coriander, chopped; 100g pomegranate seeds; 3 lemon juice; Preheat the oven to 200c.; For the marinade, place the chicken onto a roasting tray, drizzle in oil, sprinkle over the ras el hanout, tomatoes and season. Squeeze over the lemons, then pop in the tray to marinade for 1 hour.; Roast the chicken for 45 minutes to 1 hour.; Mix all the ingredients together for the tabbouleh, and serve with the chicken.

www.jamesmartinchef.co.uk

Moroccan Spatchcock Chicken with Tabbouleh. A great alternative to a roast. Packed with flavours of ras el hanout, lemon and tomato!

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Ingredients

1 large corn fed chicken, spatchcocked and slashed
2 tbsp ras el hanout
100ml olive oil
Salt and pepper
3 tomatoes chopped
2 lemons halved
100ml maple syrup
200g bulgur wheat cooked as per pack instructions
50g shelled pistachios, chopped
50g flaked almonds
50g pine nuts
50g dried apricots, chopped
1 large bunch mint, parsley and coriander, chopped
100g pomegranate seeds
3 lemon juice
Preheat the oven to 200c.
For the marinade, place the chicken onto a roasting tray, drizzle in oil, sprinkle over the ras el hanout, tomatoes and season. Squeeze over the lemons, then pop in the tray to marinade for 1 hour.
Roast the chicken for 45 minutes to 1 hour.
Mix all the ingredients together for the tabbouleh, and serve with the chicken.