RECIPES
Spatchcock chicken with grilled kumara and baby cos salad
By Miele
20 minutes
Preparation time
1 hour
Cooking time
4
INGREDIENTS
1 chicken, free range
1 tsp salt
1 tsp smoked paprika
1 tsp thyme, dried
1 tbsp olive oil
Grilled kumara
2 tbsp olive oil
750g orange kumara / sweet potatoes (about 2 medium), washed, sliced into ½ cm rounds
Baby cos salad
4 tbsp olive oil
½ lemon, juiced
2 baby cos, washed, cut into 1/8 lengthways
4 tbsp black olives, pitted, sliced
5 tbsp almonds, slivered, toasted
Salt flakes, to taste
METHOD
Spatchcock chicken
-
- Cut chicken down one side of the backbone with a strong pair of scissors and open out to flatten, pressing hard down on the breastbone.
- Mix the salt, paprika and thyme together and rub over both sides of the bird.
- Place on a grilling and roasting insert on a multi-purpose tray, skin side up. Drizzle the olive oil over the spatchcock and rub into the skin.
- Preheat the oven on Moisture Plus at 200°C on Fan Plus with 3 manual bursts of steam.
- Place in the oven on shelf position 2 and bake for 45 minutes, releasing a burst of steam immediately, second burst at 15 minutes and third burst at 30 minutes.
- Rest chicken under foil for 15 minutes.
Grilled kumara
- Drizzle half the olive oil and a sprinkling of salt onto a multi-purpose tray and lay kumara evenly on the tray, drizzle the remaining olive oil and another sprinkle of salt on top.
- Select Fan Grill at 200°C and place kumara on shelf position 5 for 12 minutes.
Baby cos salad
- Mix olive oil and lemon juice together and dress salad, layering up the olives and almonds with the baby cos and season to taste.
To serve
- Arrange chicken, kumara and salad in serving bowls.
APPLIANCE / FUNCTION
Miele
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