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Harissa roast spatchcock with mint and cucumber yoghurt

 Serves 4

2 cloves crushed garlic

2 Tablespoons Harissa paste - Peter Watson or Greg Malouf are the best

1 tablespoon extra virgin olive oil

1 tablespoon good quality sea slat flakes

1/4 cup lemon juice

2 lemons halved

4 Organic Spatchcock butterflied

1/3 Cup chopped mint leaves

1 Lebanese cucumber chopped finely

1/2 cup Greek Yoghurt

Preheat oven to 200°C. Place the garlic, harissa, oil, half the lemon juice, salt in a bowl and mix till all combines. Place the lemon pieces and spatchcock, skin-side up in roasting tray lined with non-stick baking paper. Rub the chicken all over with the marinade. Roast for 20 -25 minutes or until the chicken is cooked through and the skin is golden.Place the mint, cucumber and yoghurt, tablespoon of lemon juice and a pinch salt in a small bowl and mix. You can do this in a food processor but I prefer it to have a bit of texture. Serve chicken with yoghurt and a simple salad or couccous salad. Perfect for a warm summer night.