Harissa Spatchcock Chicken with Rainbow Slaw
Spatchcocking sounds like a big production but it’s really just cutting out the backbone so the chicken lies flat. It means it cooks faster and more evenly, and you get much more of that gorgeous crispy skin.
SERVES
4
PEOPLE
Ingredients
1 whole medium chicken, spatchcocked
2 tbsp rose harissa
100g butter at room temperature
Zest of 1 lemon
For the slaw
100g mangetout, thinly sliced
1 large carrot, peeled and grated
A quarter of a red cabbage, thinly sliced
Half a mango, thinly sliced (or 1 crisp red apple as an alternative)
For the dressing
2 tbsp tahini
100g Greek-style yogurt
Juice and zest of 2 limes
A squeeze of honey
Salt and pepper
A little water, to thin out the dressing
Method
Blitz the butter, harissa and lemon zest together until smooth, then rub all over the spatchcocked chicken. Marinate overnight if possible.
Roast the chicken at 170°C for 1 hour, then rest for 30 minutes, cutting into 6-8 pieces.
While the chicken rests, whisk together the tahini, yogurt, lime juice and zest, honey, salt and pepper, adding a little water to loosen the dressing to a pourable consistency.
Toss the mangetout, carrot, cabbage and mango together in a large bowl, then mix through the dressing.
Serve the spatchcocked chicken with the slaw alongside.
The slaw ingredients are not an exact science so don’t be afraid to swap in and out red with white cabbage, mangetout for green beans
