spatchcock saffron chicken (joojeh kabab)

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Spatchcock saffron chicken (joojeh kabab)

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

If you’re looking for a new and interesting way to barbecue a spatchcock chicken, the good news is, you’ve found it! This recipe comes from Leyli Homayoonfar chef-owner of award-winning Bab Haus.

Ingredients

400g thick greek yogurt

2 garlic cloves, crushed

Finely grated zest and juice 1 lemon, plus 1 for squeezing

2 tbsp red wine vinegar

1 tbsp date molasses

6 tbsp extra-virgin olive oil, plus extra to drizzle

85g dates, pitted and chopped

1 large courgette, cut into 1cm thick rounds

75g feta, crumbled

50g almond

50g walnuts

Handful parsley, chopped

1 tsp sumac

4 flatbreads to serve

Large pinch saffron

1 large chicken (about 1.7kg)

2 onions

2 garlic cloves, crushed

3 tbsp yogurt

1 tsp turmeric

Juice 1 lemon

Directions

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Ingredients

Spatchcock saffron chicken (joojeh kabab)

Ingredients

Directions

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