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Canteen Restaurants

Canteen = 4 award-winning London restaurants. Great British food = hon...
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Canteen = 4 award-winning London restaurants. Great British food = honest food, nationally sourced, skilfully prepared and reasonably priced. Fay Maschler / Evening Standard I can't remember feeling quite so enthused and invigorated by a catering venture - saying to myself, "here is progress". AA Gill / The Sunday Times This was not just a good menu. But actually an improvement on most other menus Observer Food Monthly ‘BEST UK RESTAURANT’ ‘BEST OF BRITISH’ ‘BEST BREAKFAST’ London Restaurant Guide ‘BEST NEWCOMER’ ‘BEST BRITISH’ Which? Good Food Guide ‘LONDON RESTAURANT OF THE YEAR’

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Chilli Spiced Spatchcock Chicken

Chilli Spiced Spatchcock Chicken

Submitted by Michael Paul from Taunton

Ingredients

2 Spatchcocked Chickens. (Ask us to do this) 10 garlic cloves, chopped, 1 lime juiced, 1 bunch of fresh coriander, finely chopped, 0,5 fresh green chilli, deseeded and chopped, 1 teaspoon of ground cumin, 350 gr creme fraiche, 1 red pepper, roasted, peeled, deseeded and diced, 1 teaspoon tomato salsa, 5 spring onions, thinly sliced handful of toasted pumpkin seeds, salt and peper.

Instructions

Combine 9 garlic cloves with the lime juice, three quarters of coriander, chilli and half the cumin in a bowl. Add the mixture to the poussins, by pressing onto the surface, and leave to marinate overnight. Add the marinated chickens to a roasting dish, and cook in a preheated oven at 400 ¼F/ Gas Mark 6, until roasted. Meanwhile, mix the creme fraiche, pepper, chipotle marinade and remaining garlic and cumin together, then season to taste. Transfer each chicken to a serrving plate, and spoon over the pepper sauce, and garnish with fresh coriander, spring onions and pumpkin seeds, serve hot.

Attributes

- Main meals
- Wheat free