Succulent meats and fragrant Mediterranean herbs are all you need to whip up this delicious feast.
Ingredients
- 1 cup cooked white long-grain rice
- 2 tablespoons toasted pinenuts
- 1/4 cup (50g) raisins
- 1 tablespoon chopped mint
- 1 tablespoon chopped dill
- 2 (about 500g each) spatchcocks, cleaned
- 8 small desiree potatoes, halved
- 1 red onion, cut into wedges
- 1 lemon, cut into wedges
- 1 red capsicum, seeded, coarsely chopped
- 2 garlic cloves, thickly sliced
- 1 cup (250ml) Massel chicken style liquid stock
- 2 tablespoons extra virgin olive oil
Method
- Step 1Preheat oven to 200°C. Combine rice, pinenuts, raisins, mint and dill in a bowl. Season with salt and pepper. Rinse the cavities of the spatchcocks and pat dry with kitchen paper. Spoon rice mixture among each cavity. Place in a roasting pan.
- Step 2Arrange the potato, onion, lemon and capsicum around the spatchcocks. Sprinkle with garlic and drizzle with stock and oil. Bake, basting occasionally with pan juices, for 40 minutes or until spatchcocks are golden brown and the juices run clear when tested in the thickest part. Remove from oven and loosely cover with foil. Set aside for 5 minutes to rest.
- Step 3Use a large, sharp knife to cut down the centre of each spatchcock to halve. Arrange the spatchcock and vegetables on serving plates. Drizzle with pan juices and serve immediately.
- Low carb
- Lower gi
Nutrition
2637 kj
Energy
32g
Fat Total
7g
Saturated Fat
6g
Fibre
38g
Protein
124mg
Cholesterol
357.23mg
Sodium
14g
Carbs (sugar)
44g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Scott Hawkins
- Publication: Notebook:
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