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Donal Skehan
Turmeric & Ginger Spatchcocked Chicken | DonalSkehan.com, Spice up your traditional Sunday roast!
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Turmeric & Ginger Spatchcocked Chicken

June 26

The spice rub used for this recipe is one that I have used frequently, particularly if I can get my hands on fresh turmeric. Of course you can use dried but there is a pungency to the fresh root that does out do the powder. The mix can be used to marinade chicken or fish and especially delicious if either are cooked over hot coals.

  • time 60 mins
  • serves Serves 6
Method
  1. Place all the ingredients for the marinade in a large mixing bowl and whisk to combine- if it’s too thick loosen with a little extra oil, it should easily coat the chicken.
  2. To prepare the chicken, place the bird breast-down and, using a knife or a sharp scissors, cut along either side of the back bone to remove it. Open the bird out and flip it over breast-side up and, using your fist, push down hard on the breast to break the bone. Toss the spatchcocked bird and red onions in the marinade and leave for to marinade covered in the refrigerator for 1 hour or overnight.
  3. Preheat the oven to 200˚C.
  4. Scatter the onions over the base of a large roasting tray. Place the chicken on top and cook in the oven for 45 minutes or until cooked all the way through.
  5. Prepare the hummus by placing all the ingredients in a food processor and blitzing until completely smooth. If the hummus is too thick loosen to a smoother consistency with 1-2 tbsp of water.
  6. For the pearl barley salad, place the pearl barley in a pan and cover with water. Place over a medium-high heat and bring to the boil. Reduce the heat and simmer for 50 minutes, or until the grains are tender and all the cooking liquid has been absorbed. Set aside to cool.
  7. Whisk together the olive oil, lemon juice and any leftover orange juice from the segments. Season to taste. Add the pearl barley and remaining salad ingredients and toss to coat. Cover and set aside.
  8. Once the chicken is cooked through, slice into portions and serve with a dollop of hummus and a generous side of pearl barley salad.

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Ingredients

1 x 3lbs free range chicken

2 red onions, sliced in quarters, roots trimmed and in tact

For the hummus:

16oz tin garbanzo beans, drained and rinsed

1 tbsp tahini paste

1 large garlic clove, finely grated

1 tsp cumin

1 tsp cayenne pepper

1 tsp smoked paprika

Juice of ½ lemon

A good pinch of sea salt

For the marinade:

1 thumb sized piece ginger, finely grated

1 thumb sized piece fresh turmeric, finely grated

3 garlic cloves, finely grated

1/2 tbsp each of cumin, coriander, cayenne, smoked paprika

1 tsp cinnamon

1 tbsp sesame seeds

3 tbsp neutral flavoured oil

For the pearl barley salad:

1 cup pearl barley

3 tbsp extra virgin olive oil

Juice of 1 lemon

3 oranges, segmented

1 large red onion, thinly sliced

1 cup feta cheese, crumbled into chunks

Large handful of fresh mint, roughly chopped

Large handful of fresh coriander, roughly chopped

1 x 1.5kg free range chicken

2 red onions, sliced in quarters, roots trimmed and in tact

For the hummus:

400g tin chickpeas, drained and rinsed

1 tbsp tahini paste

1 large garlic clove, finely grated

1 tsp cumin

1 tsp cayenne pepper

1 tsp smoked paprika

Juice of ½ lemon

A good pinch of sea salt

For the marinade:

1 thumb sized piece ginger, finely grated

1 thumb sized piece fresh turmeric, finely grated

3 garlic cloves, finely grated

1/2 tbsp each of cumin, coriander, cayenne, smoked paprika

1 tsp cinnamon

1 tbsp sesame seeds

3 tbsp neutral flavoured oil

For the pearl barley salad:

250g pearl barley

3 tbsp extra virgin olive oil

Juice of 1 lemon

3 oranges, segmented

1 large red onion, thinly sliced

200g feta cheese, crumbled into chunks

Large handful of fresh mint, roughly chopped

Large handful of fresh coriander, roughly chopped

You'll Need

Large mixing bowl

Medium mixing bowl

Sharp kitchen scissors

Large roasting tray

Food processor

Saucepan

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