Eight-spice spatchcock chicken

Eight-spice spatchcock chicken

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  • 4 - 6
  • Easy
  • Carb Conscious Dairy free
  • 15 minutes
  • 1 hour
  • Jordan Chardonnay 2006


  • 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

Cooking Instructions

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

TASTE Recipe by: TASTE
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