Spatchcock Chicken with Pinto Bean Couscous

Updated at: Thu, 17 Aug 2023 08:05:53 GMT

Step 1

Spatchcock the chicken by placing the chicken, on a board, with the backbone uppermost. Using strong kitchen scissors or poultry scissors cut down either side of the backbone and discard. Turn the chicken over on the board and press the breastbone down firmly to flatten the chicken. Remove the skin if you wish. Make deep slices in the breast, legs and thighs to allow the marinade to penetrate.

Step 2

Combine the Harissa with the oil and brush over the chicken. If you have time, cover the chicken and leave it to marinate in the fridge, overnight if possible. Even 30 mins will make a difference to the flavour.

Step 3

Cook the chicken in a fan oven at 180 degrees (Gas mark4) for 40/ 45 mins until the juices run clear. Alternatively, cook on the BBQ. Always check the chicken is cooked through. Test the chicken with the point of a knife in the thickest part. Juices should run clear and the meat white not pink.

Step 4

While the chicken is cooking make the pinto bean couscous. Pour the boiling water over the couscous, cover with a plate or foil and set aside for 10 minutes.

Step 5

Top, tail and finely slice the spring onions. Chop the fresh herbs if using them. Drain and rinse the beans. Optional, make an olive oil, black pepper and lemon juice dressing.

Step 6

Fluff up the couscous with a fork. Use a little extra hot water if necessary. Add the beans and chopped herbs if using. Mix gently with a fork to combine.

Step 7

Check the chicken halfway through the cooking time, turn it over as necessary. Baste with any leftover marinade, continue to cook it until done.

Step 8

Serve the chicken on a wooden platter, with the bean couscous, maybe a green salad and a dressing of your choice. Bon appetite.

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