RECIPES
Fan grilled spatchcock with roasted pepita sauce
By Miele
1 hour 30 minutes
Preparation time
1 hour
Cooking time
4-6
INGREDIENTS
Spatchcock chicken
2kg whole chicken
750ml apple cider
2 tbsp dry lemon myrtle leaves
30ml olive oil
Salt
Roasted pepita sauce
75g raw pepitas
1 cinnamon stick
1 bunch coriander, keep some leaves for garnish
2 jalapenos chilli’s, stems removed
120ml grapefruit juice
60ml apple cider vinegar
60ml lime juice
30g brown sugar
Salt, to taste
Lemon myrtle salt
2 tbsp salt flakes
1 tbsp dry lemon myrtle leaves
1 tbsp fried shallots
To serve
Capsicum
Broccolini
Red onion
Zucchini
Eggplant
METHOD
Lemon myrtle salt
- Grind all ingredients in a mortar and pestle, or spice mill, until well combined and set aside.
Roasted pepita sauce
- Spread the pepitas and cinnamon stick on a baking tray and place into the oven on shelf position 2. Cook on Fan Plus at 180°C for 10 minutes. Remove the tray and allow to cool.
- Place the roasted pepitas and cinnamon into a blender, along with the remaining ingredients, and blend until smooth.
Spatchcock chicken
-
- Remove the wishbone and backbone, flatten the flesh carefully and place into a large bowl. Add the apple cider and lemon myrtle, cover and set aside for 1 hour to marinate at room temperature.
- Cut vegetables into 2-3cm pieces and toss in olive oil, salt and pepper.
- Preheat the oven on Fan Grill at 200°C.
- Remove the chicken from the marinade. Flatten out, skin side down on a grilling and roasting insert on a multi-purpose tray and drizzle inside the cavity with half of the olive oil and season with salt.
- Place into the oven on shelf position 4 and cook for 25 minutes.
- Turn the chicken over so the skin side is now facing up, drizzle with remaining olive oil and cook for 5 minutes.
- Place the vegetables around the chicken and cook for a further 15-20 minutes, until chicken is nicely browned and vegetables are cooked.
To serve
- Pour the roasted pepita sauce mixture into a pan and cook on high heat, induction setting 7, stirring for approximately 5-6 minutes until the sauce has reduced. Remove from the heat and season with salt to taste.
- Spoon the roasted pepita sauce onto a platter and place the grilled vegetables around the platter.
- Place the spatchcock chicken onto the platter and sprinkle generously with lemon myrtle salt.
Hints and tips
- Grapefruit juice can be substituted with lemon juice.
- Change the vegetables to suit your preferences.
- Serve the chicken either whole, or cut into pieces on the platter or individual plates.
APPLIANCE / FUNCTION
Miele
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