- 1kg chicken spatchcocked
- ¼ cup extra virgin olive oil
- 1 tbsp za’atar (plus more for serving)
- 1 tbsp dried oregano
- ½ tsp ground cinnamon
- 1 tsp agave or honey
- 1 tsp sea salt
- 150g full fat Greek yoghurt
- 15g parsley, tender stems and leaves
- 25g coriander, tender stems and leaves
- 2 tbsp tahini
- 1 garlic clove
- 1 tsp red wine vinegar
- ½ tsp sea salt
- 180g long grain rice
- 450ml chicken stock
- 1 tbsp extra virgin olive oil
- 20g butter
- 20g coriander, roughly chopped
- ½ lemon, juiced
Blitz the chicken marinade ingredients, place the spatchcocked chicken in a large bowl or large freezer bag and pour the marinade over it. Refrigerate overnight or at room temperature one hour prior to cooking.
In the meantime, blitz the ingredients for the green tahini sauce together and refrigerate.
If marinating overnight, take the chicken out of the refrigerator 1 hour prior to cooking. Preheat the oven to 200 C. Take the chicken out of the marinade and pat the skin side wiping excess marinade with a piece of paper roll. Add extra virgin olive oil to a large cast iron skillet so it just coats the bottom and heat on medium high. Place the chicken skin-side down in the pan and cook without disturbing it for 5 minutes until the skin is dark golden. Flip the chicken over and then place it in the oven for 20 minutes. After 20 minutes rotate the skillet handle to the opposite side and cook for a further 20 minutes (40 minutes total) or until the chicken reaches an internal temp of 75 C. Take the chicken out and place it on a cutting board to rest. It should be dark golden, crispy on the top and very tender.
While the chicken is resting make your rice. Add rice, stock, butter, and olive oil to a saucepan stirring until it boils, turn the heat down to a low simmer, and cover. Cook for 15 minutes or until rice is cooked and has a creamy consistency. Fold the coriander and lemon juice into the rice.
To serve cut the chicken, serve it alongside the hot rice with salad, and drizzle the green tahini sauce on top. Garnish with a few sprinkles of za’atar and enjoy with a crisp cold glass of [yellow tail] Pinot Grigio.