Chermoula spatchcock chicken with tomato charred onion salsa

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Michael van de Elzen's main dish as seen on Three and ThreeNow's Food Rescue Kitchen.


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Grilled Chicken

  • 1 x size 14 chicken

Chermoula Paste

  • 2 onions peeled and diced 6 cloves garlic
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1 tbsp turmeric powder
  • 1 cup coriander leaves
  • sea salt to taste
  • 2 tbsp cooking oil

Tomato Onion Salsa

  • 6-8 mixed tomatoes
  • 1 small onion peeled & diced
  • 2 tbsp olive oil
  • 2 tbsp cabernet or red wine vinegar
  • 1 tsp flaky salt
  • 20 grinds black pepper
  • 4 cloves garlic peeled and roughly chopped


Grilled Chicken and Chermoula Paste

  1. Place all the chermoula ingredients into a food processor and blitz until smooth.
  2. Preheat the oven to 180C. Using some kitchen scissors cut the chicken down both sides of the back bone. Open the chicken up and push down firmly on the breast spreading the chicken flat.
  3. Rub all over with the chermoula paste, drizzle over the oil and sprinkle and place into a roasting tray, then into the oven for 30 minutes.
  4. Remove the chicken and allow to rest, cut into 8 pieces and serve.

Tomato Onion Salsa

  1. Dice tomatoes into small squares Remove small connection to stalk Place in bowl with onions.
  2. On wooden chopping board sprinkle garlic with salt and mash into a paste Add to the tomatoes & onion.
  3. Pour over olive oil, freshly ground pepper and vinegar Place in fridge to marinate.
  4. Drain excess liquid from tomatoes before serving.
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