recipes
LEMON AND HERB SPATCHCOCK CHICKEN
WITH CHARGRILLED CORN AND CHICKPEA SALAD
In case you didn ' t get the memo from the title, we’ re headed for the braai. If you don’ t have a spatchcock chicken, you can shape your own. Simply cut out the backbone of the chicken using kitchen scissors, then turn the chicken over and press down firmly to flatten it.
Serves: 4
Ingredients
• 1 spatchcock chicken
• 1 whole lemon, halved
Lemon and herb butter:
• 3 tablespoons softened butter
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon dried mixed herbs
• ½ teaspoon salt
Chargrilled corn and chickpea salad:
• 2 whole corns on the cob
• 1 x 400g tin chickpeas, drained
• 1 cup cherry tomatoes, halved
• ½ red onion, roughly chopped
• 1 tablespoon each of chopped fresh basil and parsley
• salt and black pepper, to taste
To serve( optional):
• fried or baked potato wedges or fresh crusty bread
• lemon wedges
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Method
1. Prepare the braai or barbecue so that you have a good medium-high heat to cook over.
2. Prepare the lemon and herb butter by mixing all the ingredients together and then rubbing it generously over the outside of the chicken, as well as adding some to the pockets under the skin of the breasts.
3. Cook the chicken over the hot coals, turning as needed, until completely cooked through( about 45 minutes). Also cook the lemon halves( cutside down), and the corn alongside
the chicken until they ' re both lightly charred.
4. Remove the chicken from the coals and set aside to rest.
5. Prepare the salad by cutting off the charred com kernels and adding them to a salad bowl along with the remaining salad ingredients. Toss well, add a squeeze of roasted lemon juice and season to taste.
6. Serve the chicken and salad together with the fried or baked potato wedges or fresh crusty bread and extra lemon wedges on the side.
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