Spatchcocked Chicken with Heirloom Tomato Salad with Curtis Stone
Serves: 4
Prep Time: 20 minutes
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Cook Time: 55 minutes
Make-Ahead: The spice mix can be made up to 1 week ahead, stored in an airtight container at room temperature. The herb-walnut mixture can be made up to 3 hours; store covered and refrigerated.
Ingredients
1 large whole chicken (about 1.8kg), backbone removed with kitchen shears
3 tsp. sweet paprika
1 tsp. each ground coriander and ground cumin
2 tbs. olive oil, divided
1 lemon, quartered
2-3 heirloom tomatoes
2 spring onions, sliced
1/4 cup loosely packed fresh basil leaves
1/4 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup loosely packed fresh mint leaves
1/2 cup toasted walnuts
1/2 cup extra-virgin olive oil
1 lemon
Method
- Preheat oven to 200°C. Place chicken, skin side up on a chopping board. Put your hand on breastbone and press hard to flatten chicken. In a small bowl, mix paprika, coriander, cumin, 1 tsp. sea salt flakes and 1/2 tsp. freshly ground black pepper. Rub chicken with 1 tbs. oil and coat with spice mixture, rubbing it into chicken.
- Heat a large heavy griddle or grill pan over medium heat. Add chicken, skin side down, to griddle and cook for about 3 minutes, or until skin is golden. Turn chicken skin side up.
- Transfer griddle to oven. Roast chicken for 45 minutes, or until chicken shows no sign of pink when pierced in thickest part with tip of a small sharp knife. Remove pan from oven. Carefully remove chicken from griddle and set aside to rest.
- Meanwhile, in a food processor, combine spring onions, basil, parsley and mint. Process to chop herbs. Pulse walnuts into herb mixture to coarsely chop. Stir in extra-virgin olive oil. Season with salt and pepper.
- To serve, spoon some herb-walnut mixture over platter. Arrange tomatoes atop mixture on platter. Sprinkle with sea salt flakes and freshly ground black pepper.
- Carve chicken and squeeze lemon over chicken and tomato salad. Serve chicken with tomato salad and any accumulated juices from resting chicken.
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