Moroccan Spatchcock Chicken with Tabbouleh
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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Cooking tools:
- Kitchen shears
- Roasting pan
- Roasting rack
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Skillet
- Baking sheet
- Whisk
- Measuring cup
- Measuring spoon
- Fork
- Serving platter
Ingredients
- 1 large corn fed chicken, spatchcocked and slashed
- 2 tbsp ras el hanout
- 100ml olive oil
- Salt
- 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
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