Todays experimental ingredient is...... SPATCHCOCK!
I have never cook spatchcock before, and when i saw it on sale for $2 dollars I sought of broke my current rule on no new food purchases and got it.
We have a show here called "Ready Steady Cook", who use challange ingredients and a set time to make different meals, so using their idea for Moroccan Spiced Spatchcock with Chickpeas, I adjusted the recipe to suit what I had in the cupboards/fridge and my allergies and made what I think was a pretty good meal.
Lizi's stash busting Spatchcock.
(suitable for gluten free - tomato/mushroom/nut avoiding people like me!)
Method:
1. Preheat the oven to 200°C. Place frying pan on medium high heat
2. Spray the spatchcock with oil and rub in. Mix basil, garlic, coriander, chilli, 1 teaspoon of lemon juice, and soy sauce in a small bowl, then rub 1/3 of mix on front, and 1/3 on back of bird. Cook breast side down in a hot grill pan for 5 minutes. Take pan off heat. Using scissors,, cut the bird down the centre of the breast and spread out. Pour half of reminder of spices inside chest cavity and rub around for even cover. Place spatchcock in a alfoil lined baking pan with sliced potatoes and into the oven to cook for 1 hr, or until cooked through. Allow the spatchcock to rest before cutting the frame in half again, leaving one wing and leg attached on each side.
3. After placing the bird in the oven, pour a 1-2 tablespoons of lemon juice into the frying pan and stir to loosen the juices/spices stuck to the pan. Return to heat, Place chickpeas(including liquid) , rice, remaining spices, 1/2 cup of stock and Ajjar into the pan. Stir and cover for 5 mins. Stir and cover again until rice is nearly cooked. Lower heat. Add 3 bean mix and remaining stock. Cover for 5 mins and stir. Turn off heat and stir occasionally for the next few minuets, keep covered.
This left me with dinner for tonight, plus 3 small meals to freeze for my show that starts on the 28th. Most meals i cook for the next wk i will have to be able to freeze at least half of what i make, or i won't have any dinners!. The only thing that didn't come out of fridge/freezer/panty was the spatchcock, so a good stash buster meal. I would make the chickpea mix again as a separate meal, but in a saucepan with more rice and stock and the whole spice mix in it. the spices went into the rice and chickpeas and were lovely - not so much the beans as they are added later.
So, my first full recipe - hope others like it too! Ask if you need any help and let me know if you tried it!
Ingredients:
1 spatchcock,
1 spatchcock,
Spray oil (i use rice bran, but any will do)
1 tsp basil paste
1 tsp corriander paste
1 tsp garlic paste OR 1 garlic clove
1 tsp chilli paste
2 large white potatos, roughly chopped
1 can of 3 bean mix (do not drain)
2 tablespoons Ajjar paste (roast capsicum paste - instead of tomatoes)
1 can of chickpeas ( do not drain)
1 cup of white rice - uncooked
2 large white potatos, roughly chopped
1 can of 3 bean mix (do not drain)
2 tablespoons Ajjar paste (roast capsicum paste - instead of tomatoes)
1 can of chickpeas ( do not drain)
1 cup of white rice - uncooked
1 cup stock - your choice (i used vegetable - but chicken would work too)
1 teaspoon Gluten Free Soy sauce
bottled lemon juice.
bottled lemon juice.
Tools:
Scissors
Small bowl
roasting pan
alfoil
sharp knife
measuring spoons
frying pan
lid of frying pan
plate (slightly bigger than lid) Method:
1. Preheat the oven to 200°C. Place frying pan on medium high heat
2. Spray the spatchcock with oil and rub in. Mix basil, garlic, coriander, chilli, 1 teaspoon of lemon juice, and soy sauce in a small bowl, then rub 1/3 of mix on front, and 1/3 on back of bird. Cook breast side down in a hot grill pan for 5 minutes. Take pan off heat. Using scissors,, cut the bird down the centre of the breast and spread out. Pour half of reminder of spices inside chest cavity and rub around for even cover. Place spatchcock in a alfoil lined baking pan with sliced potatoes and into the oven to cook for 1 hr, or until cooked through. Allow the spatchcock to rest before cutting the frame in half again, leaving one wing and leg attached on each side.
3. After placing the bird in the oven, pour a 1-2 tablespoons of lemon juice into the frying pan and stir to loosen the juices/spices stuck to the pan. Return to heat, Place chickpeas(including liquid) , rice, remaining spices, 1/2 cup of stock and Ajjar into the pan. Stir and cover for 5 mins. Stir and cover again until rice is nearly cooked. Lower heat. Add 3 bean mix and remaining stock. Cover for 5 mins and stir. Turn off heat and stir occasionally for the next few minuets, keep covered.
4. Serve half cpatchcock frame with several pieces of potato and approx 1 1/2 cups of rice/chickpea mix. Lemon juice as desired.
This left me with dinner for tonight, plus 3 small meals to freeze for my show that starts on the 28th. Most meals i cook for the next wk i will have to be able to freeze at least half of what i make, or i won't have any dinners!. The only thing that didn't come out of fridge/freezer/panty was the spatchcock, so a good stash buster meal. I would make the chickpea mix again as a separate meal, but in a saucepan with more rice and stock and the whole spice mix in it. the spices went into the rice and chickpeas and were lovely - not so much the beans as they are added later.
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