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Eight-spice spatchcock chicken

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Eight-spice spatchcock chicken

1 hour

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Eight-spice spatchcock chicken

Serves 4 - 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

For the spice rub:

1 piece of dried ginger
1 t cloves
1 nutmeg, grated
1 t cumin seeds
1 star anise
1 t fennel seeds
1 cinnamon stick
1 t peppercorns
olive oil, to drizzle
1 organic chicken, spatchcocked
3 cloves garlic, crushed
300 g large tomatoes
3 fresh green chillies, sliced lengthways
olive oil
Maldon sea salt

Method

Using a pestle and mortar, grind the spices for the rub into a rough powder.

Drizzle olive oil over the chicken and rub liberally with the spice mixture and lemon juice, then scatter the garlic on top.

Place in the Weber, close the lid and braai for 1 hour or until cooked. Toss the tomatoes and chillies in olive oil and sprinkle with sea salt.

Place in a dish in the Weber for 30 minutes until roasted.

Per serving 372.4kJ, 3.9g protein, 7.1g fat, 2.0g carbs