Posted by Mira | Posted in Recipes with Meat | Posted on 23-09-2010
This recipe may be an interesting variation of your traditional roasted picnic chicken. The preparation time is around 30 – 40 minutes, and cooking time is 30 minutes. This picnic food yields for 2 persons. We hope this will become one of your favorite picnic ideas. Below we also provide brief instruction on how to spatchcock a chicken.
1 1lb. (or 450 g) chicken
5 cardamom pods (green)
2 tsp of cumin seeds
1 tsp of coriander seeds
1 tsp of turmeric
2″ (or 5 cm) root ginger (fresh)
2 cloves of garlic
5 tbsp of vegetable oil
Seasoning: salt and pepper
Note: Freshly ground black pepper and turmeric if needed. Have extra vegetable (preferably olive) oil for sprinkling if preparing on the griddle pan.
1 lb 10 oz. (or 750 g) of cherry tomatoes
5 fl oz. (or 150 ml) of white wine vinegar
5 fl oz. (or 150 ml) of water
13 oz. (375 g) of caster (or castor) sugar
2-3 cloves of garlic (chopped)
1 tsp of chilli flakes (dried)
1 tsp of mustard seeds
If in the countryside (or to some reason) you have to spatchcock a chicken yourself the instructions we provide herein will give you the basic idea about how to do that. Yes, you’ll have to sweat a bit to have the delicious picnic meal.
Step 1. Remove any strings that may be on the chicken. Remove a flap (if any) from the chicken neck skin.
Step 2. Remove the chicken leg ends.
Step 3. In order to discard the chicken backbone put it on the cutting board with the backside down. With the knife blade downward push it along through the chicken body. You may need to apply some strength to cut the backbone though.
Step 4. Keep on cutting through the chicken’s backside from one and the other side of the backbone. To do so you will need to turn the chicken over. When you are done with it, remove the backbone.
Step 5. Lay the chicken flat with the backside on the cutting board (i.e. the breast side up). Hit the knife over the breastbone till it breaks.
Step 6. Wash the chicken and pat it dry.
Step 7. To prepare for cooking lay legs inward; make a cut on both sides near the place of the chicken’s tail. Thread through the legs and fold the wings under the chicken.
Put cumin and coriander seeds as well as cardamom pods into a mortar and pestle. Pound the flavors till powder-like. Take out cardamom husks, grind the seeds. Peel and thinly cut the ginger. Add ginger slices along with turmeric into the mortar. Peel and finely cut the garlic cloves. Add the chopped garlic along with salt (to taste) and freshly ground pepper into the mortar. Continue pounding till the ingredients are ground to powder and are properly combined. Pour the vegetable (preferably olive) oil and stir.
Put the chicken in a bowl or a stew pan. Rub the marinate all over the picnic chicken. Cover the pan with a lid or cling film. Place in the fridge for at least half an hour.
You may prefer to grill the chicken outdoors or prepare it at home. If preparing the picnic food at home follow the instructions below.
Preheat the oven to 350 F (or 180 C, Gas 4). Place the griddle pan over the heat till very hot. Sprinkle vegetable oil and put the pickled chicken with the backside up onto the sizzling pan. Let the meat griddle for some 7-10 minutes until the skin becomes golden-brown. Use tongs to slightly move the chicken on the griddle when needed. Then turn the chicken over and leave on heat for another 7–10 minutes.
Place the griddled chicken now with the back side down in the oven. Roast the picnic meat not more than 20 minutes. To check whether the chicken is ready or not, pierce the thickest part of chicken thigh with a skewer. If juice runs clear the picnic chicken is cooked.
Cut in halves the cherry tomatoes; put in the bottomed pan (do not use an aluminic one). Pour water and vinegar; add caster sugar. Stir till well combined. Add to it the peeled and thinly chopped garlic cloves, mustard seeds, and dried chilli flakes. Have the hob on the medium-high heat. Place the pan over the heat and let the mixture simmer till thickened. You may prepare the sauce as well as the pickled chicken a day in advance.
Sprinkle lime juice over the picnic chicken when serving it with chilli sauce. Serve with naan bread or other flat bread. We hope this picnic idea will come to your taste. Bon Appétit!
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