Dinner

Char-grilled spatchcock with carrot and swede mash

char- grilled spatchcock with carrot and swede mashWoman's Day
4
15M
40M
55M

Ingredients

Carrot and swede mash

Method

1.Place spatchcock chicken in a large bowl or shallow dish. In a separate bowl, combine remaining ingredients. Pour over spatchcock. Cover and chill for 1 hour.
2.Meanwhile make the carrot and swede mash; place carrot and swede in a large saucepan. Cover with water. Bring to boil. Reduce heat and simmer, partially covered, for 15-20 minutes until tender. Drain well. Mash well with butter and season to taste.
3.Preheat a char-grill plate on high. Remove spatchcock from marinade, draining off excess. Char-grill spatchcock for 8-10 minutes on each side until cooked through.
4.Halve spatchcock and serve on a bed of mash, accompanied with pak choy.

Stir-fry pak choy in a little sesame oil until just wilted. You can steam it, too. As an option, char-grill both sides of spatchcock until golden and finish cooking in a moderate oven, 180°C.

Note

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