Spatchcocked Spiced Small Chicken

Cook Time 1 hour + overnight marinating

Servings 2

Ingredients

800-850g size 8 chicken  

100g natural yoghurt 

2 tsp sea salt 

1 tsp ground coriander

1 tsp turmeric powder 

3 tsp sweet paprika 

1 tsp cumin seeds, toasted and crushed to powder 

Extra virgin olive oil

Method

Blend all marinade ingredients together into a paste, allowing to rest whilst spatchcocking the chook.

Rub the entire chook, on both sides with the marinade and allow it to rest in the fridge overnight. 

2 hours prior to cooking, remove the spatchcock from the fridge and pat with some paper towel, until dry. 

Place the chook into a cold oven and heat to 200°C. Bake for 20 - 30 minutes. 

Carefully remove the excess marinade. Rub the skin of the spatchcocked chook with a little olive oil and place directly onto the hot grill-pan, skin side down to char a few minutes on each side.

Allow to rest for 10 minutes and then serve with a simple salad or preferred garnish.