Lime and Turmeric Spatchcock Chicken with Baba Ganoush

Name: Lime and Turmeric Spatchcock Chicken with Baba Ganoush
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Middle Eastern
Ingredients: • 1 chicken (1kg); • 1 tbsp olive oil; • 3 limes (halved); • 1 tbsp salt; • 1 tbsp black pepper; • 2 tbsp turmeric; • 1/2 tsp dried thyme; • 30g butter (melted); • Small bunch of thyme; • 2 aubergines; • 2 tbsp tahini; • 1 tbsp olive oil; • Juice of 1/2 lemon; • Salt to taste; pepper to taste; Pomegranate seeds; coriander,; olive oil,; cumin

11 steps

Prep:20minCook:1h

This Lime and Turmeric Spatchcock Chicken with Baba Ganoush features a marinated, grilled chicken paired with creamy baba ganoush, garnished with pomegranate seeds and coriander for a flavorful and aromatic dish.

Updated at: Mon, 29 Jul 2024 14:56:57 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories645.8 kcal (32%)

Total Fat46.2 g (66%)

Carbs27.3 g (11%)

Sugars9.9 g (11%)

Protein35.4 g (71%)

Sodium2070.1 mg (104%)

Fiber11.6 g (41%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

• Using sharp kitchen shears, cut out the backbone of the chicken by cutting along both sides of the spine. Remove the spine (reserve for broth if desired).

Step 2

• Flip the chicken over, skin side up, and press down firmly on the breastbone until it cracks and the chicken flattens.

Step 3

• Mix olive oil and the juice of 1 lime in a bowl, then rub all over the chicken.

Step 4

• In another bowl, mix turmeric, dried thyme, salt, and pepper, and rub this mixture all over the chicken. Cover and marinate for at least 1 hour.

Step 5

• Preheat the grill to 200°C with heat deflectors.

Step 6

• When the grill is hot, lightly brush the grids with oil. Place the chicken, aubergines, and remaining lime halves on the grill. Close the lid and cook for 30 minutes.

Step 7

• Mix the melted butter with the juice from the grilled limes. Tie the thyme bunch with thread to use as a brush and baste the chicken with the butter mixture.

Step 8

• Close the lid and cook for another 15 minutes.

Step 9

• Remove the aubergines and baste the chicken again. Cook until the internal temperature of the chicken reaches 74°C in the thickest part.

Step 10

• For the baba ganoush, remove the skin from the aubergines and place the flesh in a food processor with tahini, olive oil, lemon juice, salt, and pepper. Blitz until smooth.

Step 11

• Transfer to a serving platter and garnish with olive oil, pomegranate seeds, and coriander.