Spatchcocked Chicken With Chickpeas Food

SPATCHCOCKED CHICKEN WITH CHICKPEAS

Steps:

• Preheat oven to 500 degrees. Season chicken with coarse salt and ground pepper and place, breast side up, in a pan. Roast 15 minutes. Remove from oven and add chickpeas to pan.
• Roast chicken until juices run clear when pierced between breast and leg (an instant-read thermometer should read 165 degrees when inserted in thickest part of a thigh, avoiding bone), about 15 minutes. Let rest 5 minutes. Drizzle with fresh lime juice and sprinkle with fresh cilantro leaves before carving.

ROASTED SPATCHCOCK CHICKEN

Steps:

• Preheat the oven to 400˚ F. Rinse the chicken, pat dry and rub all over with 1 tablespoon of the olive oil. Generously season on both sides with salt and pepper.
• Heat a large cast-iron or other ovenproof skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. When the oil is hot, place the chicken, skin side down, in the pan. Cook until the skin starts to crisp on the edges and the color is golden brown. Flip the chicken over with tongs, taking care not to splatter oil toward yourself, and add the garlic, rosemary and thyme around the chicken in the pan. Squeeze a lemon half over the top and place both lemon halves in the pan, cut sides down.
• Transfer the pan to the oven and roast the chicken (skin side up) for 30 to 35 minutes, until a meat thermometer registers 155˚ F when inserted in the thickest part of a breast. Let rest for about 10 minutes, then carve and serve with pan juices.

SPATCHCOCK CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.
• Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.
• Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.
• Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.

ITALIAN CHICKEN AND CHICKPEAS

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
• Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
• Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.

HERBY SPATCHCOCKED CHICKEN WITH CRISP CHICKPEAS & WILD GARLIC LABNEH

Steps:

• First, make the labneh. Mix the yogurt with a pinch of salt. Line a sieve with muslin or a clean J-cloth and rest over a deep bowl. Spoon in the yogurt, cover, and put in the fridge to strain for about 4 hrs. You'll be left with a firmer, soft cheese-like substance - this is your labneh.
• Heat oven to 180C/160C fan/gas 4. To spatchcock the chicken, put it on a chopping board, breast-side down, with its legs pointing towards you. Use sharp scissors to carefully cut out the backbone and parson's nose in one piece (you can freeze them to use in stock). Turn the chicken over and press on the breastbone to flatten it - you should feel it breaking.
• Mash the butter with the tarragon and wild garlic and season. Use your fingers to ease the skin from the breast of the chicken and spread the butter over the breast under the skin. Season the bird and rub with any remaining butter and a little olive oil. Dust with the za'atar.
• In a roasting tin, combine the lemon slices, garlic, red onions,chickpeas and bay leaves with 1 tbsp olive oil. Season and sit the bird on top. Roast for 45-50 mins, basting with the juices a couple of times, until a thermometer inserted into the thickest part of the breast reads 75C, or the juices run clear and theflesh is opaque. Remove from the oven and rest for at least 15 mins.
• Turn the labneh out into a bowl. In a mini chopper or small blender, blitz the wild garlic with the olive oil and lemon juice, then pour this on top of the labneh. Carve the chicken once rested and divide between plates with the wild garlic labneh and chickpeas.

SPATCHCOCKED ROAST CHICKEN WITH DRESSING

Steps:

• Heat oven to 450°F.
• Toss vegetables with 2 Tbsp. dressing; set aside.
• Use kitchen shears or sharp knife to spatchcock chicken. (See tip.)
• Open chicken butterfly style; place, skin side up, on work surface. Brush 1/2 the remaining dressing evenly onto chicken, then brush remaining dressing under chicken skin.
• Cover large rimmed baking sheet with foil; spray with cooking spray. Place bread cubes in single layer on center of prepared baking sheet.
• Place chicken, skin side down, on bread. Spoon vegetables around chicken.
• Roast 30 min. Carefully turn chicken over. Stir vegetables. Roast additional 30 min. or until chicken is done (165ºF). Remove from oven. Let stand 10 min.
• Transfer chicken to cutting board; cut into pieces. Spoon bread mixture onto platter; stir in nuts and cranberries. Top with chicken.

GRILLED SPATCHCOCKED CHICKEN WITH HONEY, CHILE AND LEMON

Steps:

• The day before cooking, spatchcock and season the chicken: Remove the spindly wing tips by cutting through the first wing joint with heavy-duty kitchen scissors. Lay the chicken breast side down. Using the scissors again, snip along both sides of the spine to remove it. (Reserve or freeze the spine for stock.) Open up the chicken and flip it over, placing it breast up and with the legs toward you on your cutting board. With one palm on top of the other in the center of the breast, press down until you feel the cartilage crack and the bird lies flat.
• Use the tip of a sharp knife to make three parallel slices in each breast, then three in each leg; each incision should go down to the bone and be about 3 inches long. Rub the sea salt all over, including in the incisions, seasoning more heavily on the underside of the bird.
• In a small bowl, mix the juice of 2 1/2 lemons with the honey, oregano, chile flakes and pepper. Pour 1/3 cup of this marinade over the chicken and refrigerate the remaining marinade for grilling.
• Trim the ends of the 1/2 lemon, then slice it into 12 very thin half-moons and remove any seeds. Tuck the lemon slices into each of the incisions on the chicken, sliding the cut side in and leaving the peel exposed.
• Place the chicken on a rimmed baking sheet, breast side up, and refrigerate, uncovered, for at least 12 or up to 24 hours.
• Two hours before cooking the chicken, take it out of the fridge to come to room temperature.
• Prepare the grill: Clean the grate thoroughly and light the coals. The bird should cook over low, indirect heat. The coals are ready when they're gray and dusty, rather than glowing red.
• Place the bird on the grill, breast side down, discarding any liquid left behind. Watch your chicken like a hawk for the first few minutes and flip the bird if the skin starts to char. When the chicken is lightly colored, or after 10 minutes, flip it over and baste with the reserved marinade. Close the lid on the grill and cook for 40 to 50 minutes more, flipping and basting the chicken every 10 minutes.
• Meanwhile, prepare the chickpeas: Using a mortar and pestle, crush the garlic, oregano and 1/2 teaspoon sea salt. When it's a chunky paste, stir in olive oil and lemon. In a large shallow serving bowl, toss the chickpeas with 1/4 cup dressing and season to taste with sea salt. (Reserve the remaining dressing for the chicken.)
• When the chicken has been cooking for 60 minutes, take its temperature: The meat should feel firm and an instant-read thermometer should read 165 degrees when inserted near the bone of the thickest part of the breast and leg. The chicken may need another 5 to 10 minutes grilling with the lid closed. If you want more char on the breast, cook breast side down; if there is enough color, continue to cook breast side up.
• Once the chicken is cooked, set it on top of the chickpeas. If you have any remaining baste, pour it over the bird. Let it rest for 10 minutes before carving on a cutting board.
• Use a large knife or cleaver to remove both thighs and legs. Separate both breasts, then cut each in half crosswise, creating 8 pieces. Place the chicken pieces back on the chickpeas and drizzle the chicken with the reserved oregano dressing. Cut the remaining lemon into quarters for squeezing on top, and dollop with Greek yogurt, if desired.

SPATCHCOCKED CRISPY HAPPY CHICKEN WITH RICH ORANGE SAUCE

Steps:

• Chicken:.
• Mix salt, pepper, garlic, chili powder, thyme, fennel and cumin.
• Rub chicken under skin and all over the chicken with all of the spice mixture; cover and marinade in refrigerator for 4-24 hours.
• Preheat oven to 450 degrees.
• Heat heavy large cast iron pan over medium high heat, add oil, placing chicken skin side down immediately place a very heavy pan or foil covered bricks on chicken and cook (without moving the chicken) until the skin is a golden brown (check with a tongs) till very crisp about 15 minutes.
• Orange Sauce:.
• Meanwhile melt butter in a medium hot pan; add and saute onions for 3 minutes add garlic, ginger, brown sugar, water, orange juice and zest, lemon juice, rice vinegar, and soy sauce; bring to a boil simmer for 5 minutes.
• Mix together cornstarch and 2 tablespoons cold water or Grand Mariner making a slurry; add the slurry to the sauce whisking all the time to keep the sauce smooth; reduce heat to medium low; and simmer, about 5 minutes.
• Remove the bricks and turn chicken skin side up and finish roasting for 20-25 minutes. Until a thermometer inserted in the thigh registers 160-165 degrees when juices run completely clear, and the skin should be a gorgeous golden-brown, and exceedingly crispy.
• Remove chicken and let rest on a cutting board.
• De fat the pan drippings.
• Add the Orange Sauce to the pan juices. Strain the sauce.
• Pour sauce into a gravy boat drizzle some on a platter and place the chicken on the sauce with crispy crust up.
• Serving immediately with additional sauce and Longevity noodles or rice.

SPATCHCOCK CHICKEN WITH PAPRIKA AND OLIVE OIL - BONNIE STERN

Steps:

• Cut out back bone from chicken. Open flat and remove breast bone. If you wish, cut slits in the skin between the white and dark meat and insert chicken drumsticks for a neat presentation.
• In a bowl combine olive oil, paprika, salt, pepper and garlic. Place chicken in the dish or plastic bag and coat well. Marinate 10 minutes at room temperature or up to overnight in the refrigerator.
• To roast, place chicken, skin side up, on a baking sheet lined with parchment paper. Roast in a preheated 375F (190C) oven for approximately 45 minutes to one hour or until golden brown and a meat thermometer reads 165F (75C) when inserted into a thigh.
• To grill chicken, place bone side down on a hot grill for 5 minutes. Turn and cook skin side down for a few minutes to brown. Place chicken bone side down on indirect heat now (cooler place on the grill) and cook 30 to 45 minutes longer until cooked through.