Name: Spiced spatchcock with herb yogurt
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 x 500g spatchcocks; 2 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon hot paprika; 1/2 teaspoon ground turmeric; 1/4 teaspoon ground cinnamon; 1 teaspoon salt; 1/2 teaspoon cracked black pepper; 2 tablespoon olive oil; Herb yoghurt; 1/2 teaspoon ground cumin; 1/4 teaspoon hot paprika; 2 centimetre piece fresh ginger (10g), grated; 1 clove garlic, crushed; 1/4 cup loosely packed chopped fresh coriander; 1/4 cup loosely packed chopped fresh flat-leaf parsley; 2/3 cup (190g) greek-style yogurt

Ingredients

4 x 500g spatchcocks

2 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon hot paprika

1/2 teaspoon ground turmeric

1/4 teaspoon ground cinnamon

1 teaspoon salt

1/2 teaspoon cracked black pepper

2 tablespoon olive oil

Herb yoghurt

1/2 teaspoon ground cumin

1/4 teaspoon hot paprika

2 centimetre piece fresh ginger (10g), grated

1 clove garlic, crushed

1/4 cup loosely packed chopped fresh coriander

1/4 cup loosely packed chopped fresh flat-leaf parsley

2/3 cup (190g) greek-style yogurt

Method

1.Place spatchcocks on a board, cut down both sides of backbones with poultry shears or sharp knife; remove backbones. Rinse cavity of spatchcocks; pat dry.

2.Combine spices, salt, pepper and oil in small bowl. Rub spice mixture over spatchcocks

3.Cook on heated oiled grill plate (or grill or barbecue), covered, 10 minutes. Uncover, cook a further 10 minutes or until cooked through.

4.Meanwhile make herb yogurt. Cook cumin and paprika in small frying pan, stirring, about 1 minute or until fragrant. Transfer to a bowl, stir in ginger, garlic, herbs and yogurt.

5.Serve spatchcocks with herb yogurt, lemon wedges and couscous, if desired.

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Ingredients

Method

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