Spatchcock with cracked wheat pilaf

AT A GLANCE

  • Serves 4 people

  • 4 spatchcock (500gm each), butterflied
  • 200 ml vegetable oil
  • Juice of 2 lemons
  • 2 tbsp biber salçasi (see note)
  • 2 garlic cloves, crushed
  • 2 tsp each ground cumin and black pepper
  • To serve: lemon wedges
  •  
  • Cracked wheat pilaf
  • 2 tbsp vegetable oil
  • 1 onion, finely diced
  • 2 tbsp pine nuts
  • 1 tbsp tomato paste
  • 2 vine-ripened tomatoes, coarsely chopped
  • 350 gm fine cracked wheat
  • 2 tbsp currants
  • 500 ml (2 cups) chicken stock
  • ¼ cup (loosely packed) flat-leaf parsley, coarsely chopped
01   Place spatchcock in a single layer in a non-reactive container large enough to fit them snugly and set aside. Combine remaining ingredients in a bowl, pour over spatchcock, turn to coat and refrigerate to marinate, turning occasionally (8 hours-overnight).
02   For cracked wheat pilaf, heat oil in a large saucepan over medium heat, add onion, sauté until tender (5-7 minutes). Add pine nuts, stir until light golden (1-2 minutes), add tomato paste and stir occasionally until paste darkens (1-2 minutes). Add tomato, stir occasionally until it starts to break down (1-2 minutes), then add cracked wheat and currants and stir to combine. Add chicken stock, bring to the simmer, reduce heat to low, cover and cook until liquid is absorbed (5-7 minutes). Set aside and keep warm. Just before serving, add parsley, season to taste and fluff with a fork.
03   Meanwhile, heat a char-grill pan over medium heat, cook spatchcock skin-side down until golden (3-5 minutes), turn and grill until cooked through (5-7 minutes). Halve lengthways and serve hot with cracked wheat pilaf and lemon wedges.
Note Biber salçasi is a Turkish chilli paste available from select delicatessens and Middle Eastern grocers. If unavailable, substitute another chilli paste, such as harissa.

This recipe is from the September 2010 issue of Australian Gourmet Traveller.
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