Persian-style spatchcock barbecued chicken
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Tara Fisher.
Persian-style spatchcock barbecued chicken
Serves: 4
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
562Kcal
Fat
26gr
Saturates
5gr
Carbs
8gr
Sugars
7gr
Fibre
1gr
Protein
73gr
Salt
0.6gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 1 x 2kg chicken
- 4 tbsp extra-virgin olive oil
- 2 tbsp pomegranate molasses
- 1 tbsp lemon juice
- a pinch of sugar
- 1 x 110g bag wild rocket
- 4 tbsp pomegranate seeds
- 2 tbsp finely chopped flat-leaf parsley
For the spice rub
- ½ tsp cumin seeds
- a pinch of saffron
- ¼-½ tsp crushed dried chilli
- ½ tsp black peppercorns
- 2 large garlic cloves, crushed
- 1 tbsp finely chopped flat-leaf parsley
- zest of 1 lemon
- 2 tbsp extra-virgin olive oil
Step by step
Get ahead
Marinate the chicken up to 2 days in advance; chill.
- Place the chicken breast-side down on a chopping board and, with a pair of sturdy kitchen scissors, snip along either side of the backbone – starting from the opening in the tail end – so that the bone comes away from the rest of the bird. Open the chicken out; lay it skin-side up in a large dish.
- Slash the thighs and breasts with a sharp knife. Next, make the spice rub: crush the spices using a pestle and mortar, then stir in the garlic, parsley, lemon zest, olive oil and a pinch of salt. Massage the mixture all over the chicken and into the cuts and marinate for at least 1 hour in the fridge.
-
Light the barbecue, if using, or preheat the oven to 200°C, fan 180°C, gas 6. Bring the chicken to room temperature, then barbecue or roast it (in a tin) for 1 hour 15 minutes, or until cooked through. If barbecuing, flip the bird over every 15 minutes or so and cover the barbecue with a lid if you have one.TipPomegranate molasses creates a refreshing drink, diluted with plenty of chilled sparkling water.
- Remove the chicken to a plate to rest for 15 minutes. Whisk the olive oil, pomegranate molasses, lemon juice and sugar; season and add any chicken juices. Toss the rocket with half the dressing; arrange on a large platter. Cut the chicken into 4 portions, add to the platter; drizzle over the dressing and scatter with the pomegranate seeds and parsley.
