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Spatchcock Chicken and Tandoori Spice
The spice blend is amazing not only on chicken but on pretty much all veg: roasted hunks of squash, cauliflower, potatoes, green beans, swede… just to name a few. So, apply it to a few veggies for the BBQ, too.
Ingredients
- 1.4kg whole organic chicken
- 3 tbsp paprika
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp sea salt
- 1 tsp freshly ground black pepper
- 1 tsp caster sugar
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp crumbled saffron threads (optional but really nice addition)
- ¼ tsp chilli powder
- A splash of olive oil
Perfect for a summer BBQ. Delicious, especially with a mound of Abel & Coleslaw.
Method
1. Spatchcock your chicken. For instructions and a video, watch our handy video: http://www.abelandcole.co.uk/recipes/spatchcock-chicken.
2. For the tandoori spices, simply mix the spices in a jar and shake until well mixed.
3. Massage a bit of olive oil all over the chicken. Dust with a good coating of spice blend. Save any remaining spices for another day - will store nicely for up to a year.
4. Cook on the BBQ for about 20 minutes on each side, or until the juices run clear when you prick the thickest bit of meat.
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