Grilled Spatchcock Chicken: A Backyard BBQ Star

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Grilled Spatchcock chicken with Apricot-Almond Couscous and Roasted Vegetables

The sizzle of a grill, the aromatic waft of spices, and the vibrant colors of a well-plated dish – these are the elements that define a truly memorable culinary experience. Today, we embark on a culinary journey that fuses the rustic simplicity of grilled chicken with the exotic allure of Middle Eastern flavors. The result? A dish that is both comforting and extraordinary: Saffron-Infused Spatchcock Chicken with Apricot-Almond Couscous and Roasted Vegetables.

Ingredients:

Grilled Spatchcock Chicken
Grilled Spatchcock Chicken

Image Source: littlesunnykitchen.com

For the Spatchcock Chicken:

  • 1 whole chicken, spatchcocked
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon saffron threads, crushed
  • Salt and pepper to taste

    • For the Apricot-Almond Couscous:

  • 1 cup Israeli couscous
  • 1 cup chicken broth
  • 1/2 cup dried apricots, chopped
  • 1/4 cup slivered almonds, toasted
  • 1 tablespoon butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • Pinch of ground cloves
  • Salt and pepper to taste

    • For the Roasted Vegetables:

  • 2 medium carrots, peeled and sliced
  • 2 medium parsnips, peeled and sliced
  • 1 red onion, quartered
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

    • Preparation:

    Total Time: 1 hour 30 minutes

    For the Spatchcock Chicken:

    1. Preheat your grill to medium-high heat.
    2. In a small bowl, combine olive oil, cumin, smoked paprika, coriander, cayenne pepper, saffron, salt, and pepper.
    3. Rub the spice mixture all over the spatchcocked chicken, ensuring even coverage.
    4. Place the chicken on the grill, skin-side down, and cook for 15-20 minutes, or until the skin is crispy.
    5. Flip the chicken and cook for an additional 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
    6. Remove the chicken from the grill and let it rest for 10 minutes before carving.

    For the Apricot-Almond Couscous:

    1. In a medium saucepan, combine couscous, chicken broth, apricots, almonds, butter, cinnamon, cardamom, cloves, salt, and pepper.
    2. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes, or until the liquid is absorbed.
    3. Fluff the couscous with a fork and set aside.

    For the Roasted Vegetables:

    1. Toss carrots, parsnips, and onion with olive oil, thyme, salt, and pepper.
    2. Spread the vegetables on a baking sheet and roast in a preheated oven at 400°F (200°C) for 20-25 minutes, or until tender and slightly browned.

    Serving Ideas:

    Serve the spatchcock chicken with the apricot-almond couscous and roasted vegetables.

  • Garnish with fresh herbs like cilantro or parsley.
  • Drizzle with a lemon-tahini sauce for a tangy twist.
  • Accompany with a refreshing cucumber-yogurt salad.

    • This dish is a testament to the power of culinary fusion. It seamlessly blends the bold flavors of Middle Eastern cuisine with the rustic charm of grilled chicken. The saffron-infused chicken, the fragrant couscous, and the roasted vegetables create a symphony of tastes and textures that will tantalize your palate. As you savor each bite, you’ll be transported to a world of culinary delight, where tradition and innovation converge.