iCandy x Clodagh McKenna-Lemon & Harissa Spatchcock Chicken

iCandy is delighted to be collaborating with Clodagh McKenna- Celebrity Chef, Cookbook Author, Broadcaster and Columnist- to bring a series of Clodagh's delicious recipes to the iCandy Life Blog.

From a Moroccan inspired family supper to a decadent date night treat, Clodagh’s recipes celebrate simple and seasonal ingredients. Clodagh's first recipe in the series is perfect for the sunshine filled weekend ahead...

Preserved Lemon, Harissa & Olive Spatchcock Chicken with Bulgur Wheat, Cucumber and Dill

Serves 6

INGREDIENTS:

For the Spatchcock Chicken:

• 1 whole chicken, about 1.4kg
• 2 preserved lemons, chopped
• 6 cloves garlic, smashed
• 50g black olives, chopped
• 1 tbsp harissa
• 100ml olive oil

For the Bulgar Wheat Salad:

• 100g bulgur
• 100ml boiling water
• 1 cucumber, diced
• 4 spring onions, thinly sliced
• 2 tbsps flat leaf parsley, chopped
• 2 tbsps fresh dill, chopped
• 1 tbsp fresh mint, chopped
• 100ml extra virgin olive oil
• juice of one lemon
• 3 garlic cloves, crushed
• sea salt and freshly ground black pepper

METHOD:

1. Pre-heat the oven to 180oC/Gas Mark 4.

2. To spatchcock the chicken, place it breast-side down, with the legs towards you. Using sturdy scissors cut along either side of the backbone to remove it, cutting through the rib bones as you go. Open the chicken out and turn over. Flatten the breastbone with the heel of your hand so that the meat is all one thickness. You can ask your butcher to do this for you if you prefer. Add the preserved lemons, garlic, olives, harissa and olive oil in a bowl and mix well.

3. Place the spatchcocked chicken in a roasting tray and rub the preserved lemon and harissa mix all over the chicken. Season with sea salt and freshly ground black pepper. Roast for 45 minutes or until cooked through.

4. While the chicken is roasting, prepare the bulgur wheat salad. Place the bulgur in a heatproof bowl and pour over the boiling water to cover. Cover the bowl with clingfilm and leave to soak for 20 minutes, or until all the water is absorbed. Fluff up with a fork, then stir in the cucumber, spring onions, and herbs. Whisk the oil, lemon juice and garlic together in a small bowl and season with salt and pepper. Add the dressing to the bulgur wheat salad and toss to coat.

5. Transfer the roast spatchcocked chicken to the centre of a large, warmed platter and spoon the bulgur wheat salad around the chicken to serve.