Chicken-and-bulgur wheat Greek salad

Transform dinner time into something memorable with this Pollo al Mattone recipe. Juicy, marinated spatchcocked chicken is perfectly roasted under a cast-iron pan and paired with a vibrant nectarine salsa for a burst of summer flavours.
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1. Place the chicken in a large dish or Ziploc bag, pour over the marinade and rub it into the chicken. Cover and refrigerate for at least 30 minutes or overnight for best results.
2. Preheat two cast-iron pans in the oven at 240°C for 20 minutes. Place one pan on the stove over a medium-high heat. Remove the chicken from the marinade. Place the chicken into the pan on the stove, then press the second preheated pan on top of the chicken to weight it down. Return to the oven and roast at 200°C for 45 minutes, or until the chicken is cooked through.
3. While the chicken cooks, prepare the salsa. Serve the chicken hot with the salsa.
Find more chicken recipes here
Photographs: Jan Ras
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones, Emma Nkunzana
Videographer: Romy Wilson
Hair & Makeup: Lyndal Fitzgerald
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