By: Pankaj bhadouria

Region: Indian

Dish:Non Vegetarian - Chicken

Ingredients

4 spatchcocks (poussin)
100 g (3½ oz) chickpeas, soaked
in cold water overnight, drained
olive oil
80 g (2½ oz) toasted whole raw or
blanched almonds
fresh sprigs of thyme and Leafy Green
Salad (page 177), to serve
MARINADE
1 tbsp fresh thyme leaves
1 tbsp dried oregano
4 strips lemon rind
¼ cup (2 fl oz) lemon juice
4 strips orange rind
¼ cup (2 fl oz) orange juice
1 tbsp balsamic vinegar
2 tbsp olive oil
4 cloves garlic, halved
AVOCADO SALSA
1 avocado, chopped
½ small red (Spanish) onion, chopped
1 tbsp chopped fresh oregano
1 tbsp lemon juice
1 tbsp extra virgin olive oil

Directions

To make Marinade, combine all ingredients and season to taste. Place
spatchcocks in a large dish, pour marinade over, then cover and refrigerate
for 5 hours or overnight.
Cook chickpeas in simmering water for about 45 minutes or until tender,
then drain.
Drain spatchcocks and reserve marinade. Place spatchcocks, breast-side up,
in a roasting pan, pour marinade over and add ½ cup (4 fl oz) water. Brush
spatchcocks with a little oil and season to taste. Roast at 200°C (400°F) for
40 minutes, brushing with the marinade from time to time, or until cooked.
Remove spatchcocks and rest, loosely covered, in a warm place for
10 minutes.
Drain pan juices, skim fat and place in a saucepan with chickpeas and
almonds. Bring to the boil, then simmer over low heat for 5 minutes.
Season to taste.
To make Avocado Salsa, combine all ingredients and season to taste.
Spoon chickpea mixture onto plates and top with spatchcocks and sprigs
of thyme. Place the salsa to one side and serve with the green salad.

Comments

The citrus flavor definitely adds a zing to the young chicken in this dish that you will enjoy for sure.

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