Dukkah spatchcock chicken with apple slaw
Dukkah spatchcock chicken with apple slaw
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Ingredients
Method
The day before cooking, in a bowl, mix the yoghurt and salt. To spatchcock the chicken, put it on a board, breast-side down, with the legs facing towards you. Using kitchen scissors, cut through all the rib bones along one side of the parson's nose (the fleshy end of the tail), then repeat on the other side of the backbone, cutting as close as possible to the bone. Pull out the backbone and discard. Turn the chicken over and spread it out on the board. With the heel of your hand, press on the breastbone to flatten the chicken to an even thickness.
Put the chicken skin-side up in a dish or large bowl. Rub the yoghurt all over it, then cover and marinate in the fridge overnight.
The next day, preheat the oven to 200, gas mark 6. Remove the chicken from the marinade, discarding any excess, and transfer to a roasting tin. evenly scatter the dukkah over the top. Roast for 50 minutes to 1 hour, until the chicken is cooked through, the juices run clear and no pink meat remains. (You may need to cover it with foil towards the end of cooking if it starts to go brown.) Loosely cover the chicken with foil and let rest for at least 10 minutes before serving.
Meanwhile, in a bowl, combine the celeriac, apples, carrots, dill, chives, mayonnaise, Greek-style yoghurt, dijon mustard and crush garlic clove; season and set aside. Carve the chicken, then serve with the slaw, lime wedges for squeezing over, plus flatbreads and pickled chillies, if liked.
