Embark on a culinary adventure with this sumptuously flavored Spatchcocked Chicken, a recipe that masterfully combines the rich traditions of spice-infused cuisines with the modern technique of spatchcocking for perfectly roasted chicken. This method not only ensures a succulent interior but also guarantees a beautifully crisp skin, making every bite a delightful contrast of textures.
The heart of this dish lies in its marinade, a meticulously crafted blend of spices and flavors that are reminiscent of bustling spice markets and warm, aromatic kitchens. With ingredients like cumin, coriander, paprika, cinnamon, ginger, and turmeric, each spice contributes its unique character to the mix, creating a profile that is complex, deeply flavored, and subtly harmonized. The addition of B-well Thick & Creamy Mayonnaise and B-well Canola Oil to the marinade introduces a creamy texture that adheres beautifully to the chicken, ensuring that every nook and cranny is infused with the marinade’s rich flavors.
1 whole chicken, spatchcocked (backbone removed and flattened)
3 tablespoons B-well Canola Oil
2 tablespoons B-well Thick & Creamy Mayonnaise
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon salt
½ teaspoon black pepper
Juice of 1 lemon
4 cloves garlic, minced
Fresh coriander leaves, for garnish (optional)
· In a small bowl, combine the B-well Canola Oil, B-well Thick & Creamy Mayonnaise, ground cumin, ground coriander, paprika, cinnamon, ginger, turmeric, salt, black pepper, lemon juice, and minced garlic. Mix well to form a marinade.
· Place the spatchcocked chicken in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavours to infuse.
· Preheat the oven to 200°C. Remove the chicken from the marinade and place it on a baking tray lined with parchment paper or foil.
· Roast the chicken in the preheated oven for 45 – 50 minutes, or until the skin is golden brown and the juices run clear when pierced with a knife. Alternatively, you can grill the chicken on a braai over medium-high heat for approximately the same amount of time, turning occasionally, until cooked through.
· Once cooked, transfer the chicken to a serving platter and allow it to rest for a few minutes before carving.
