RECIPE

Piri Piri Spatchcock Chicken

Recipe Created For

30 cm Iron Handle Skillet

Main Course

Poultry

Cook Time

Under 2 Hours

Serving Size

4-6

Cook Mode

INGREDIENTS

1 large whole chicken, at least 4.8 lb (2.2 kg)
¼ cup (60 ml) butter, softened
2 garlic cloves, finely chopped
1 tbsp (15 ml) chopped thyme leaves
1 tsp (5 ml) paprika
½ tsp (2.5 ml) smoked paprika
½ tsp (2.5 ml) kosher salt
¼ tsp (1 ml) ground black pepper
Zest and juice of 1 lemon
8 shallots, peeled and halved lengthwise
½ cup (125 ml) chicken stock

Colleagues are coming over for a bite after work. Why not serve an unexpected and autumn-inspired meal? Chock full of potatoes, cauliflower florets, and chickpeas, this vegetarian dish served on rice is a clear winner, especially when prepared in your favourite oven to table Oblong Casserole.

The Oblong Casserole creates the ideal environment for this dish to come together, exposing the ingredients to a consistent heat source until they are simmered to perfection. The end result is a creamy and rich cashew curry served alongside tender potatoes and cauliflower before being topped with toasted cashews, fresh cilantro leaves and lime wedge. Be sure to serve this vegetarian delight with basmati rice and naan bread!

Our Cashew, Cauliflower, and Mango Curry offers home cooks a delicious plant-based alternative to everyday meal preparation and can quickly become a weeknight staple in your household. This recipe can be prepared in just over an hour, serving up to four people at a time. Here are all the ingredients you’ll need along with the steps to follow before tackling this recipe!

INGREDIENTS

1 large whole chicken, at least 4.8 lb (2.2 kg)
¼ cup (60 ml) butter, softened
2 garlic cloves, finely chopped
1 tbsp (15 ml) chopped thyme leaves
1 tsp (5 ml) paprika
½ tsp (2.5 ml) smoked paprika
½ tsp (2.5 ml) kosher salt
¼ tsp (1 ml) ground black pepper
Zest and juice of 1 lemon
8 shallots, peeled and halved lengthwise
½ cup (125 ml) chicken stock

EQUIPMENT

INSTRUCTIONS

Place the chicken breast-side down on a cutting board. Cut along either side of the spine with very sharp kitchen scissors. Turn the bird over and press down firmly to flatten. Pat very dry with paper towels. Refrigerate, uncovered, to dry out the skin for at least 30 minutes.

Preheat the oven to 425°F (220°C).

In a bowl, cream together the butter, garlic, thyme, spices and lemon zest. Add the lemon juice and mix vigorously to combine.

Place the chicken, breast side up, in a 30 cm Iron Handle Skillet. Rub the butter mixture under the skin and all over the outside of the chicken. Arrange the shallot halves in the Skillet around the chicken.

Roast in the oven, occasionally basting with the pan juices, until a thermometer inserted into the thigh without touching bone reads 165°F (75°C), about 45 minutes to 1 hour.

Set the chicken aside on a cutting board. Add the chicken stock to the Skillet and let simmer over medium heat for about 5 minutes, stirring occasionally. Adjust the seasoning.

Cut the chicken into pieces and serve with the shallots and pan sauce.