Baking

Spiced roasted spatchcocks with coriander

Spiced roasted spatchcocks with coriander
4
50M

Ingredients

Method

1.Place spatchcocks on a board, cut down both sides of the backbones with poultry shears or sharp knife, remove and discard the backbones. Rinse the cavities of spatchcocks and pat dry. Place each spatchcock, breast-side up, on board, press the breastbone firmly with the heel of hand to flatten.
2.Blend or process garlic, ginger, almond meal, juice, roots, turmeric, garam masala, chilli and salt until combined. Rub spice mixture over spatchcocks, cover, refrigerate 3 hours or overnight.
3.Preheat oven to 240°C (200°C fan-forced).
4.Place spatchcocks on an oiled wire rack over large, shallow flameproof baking dish, brush with ghee. Roast, uncovered, about 30 minutes or until browned all over and cooked through.
5.Serve spatchcocks with coriander and lemon wedges, if desired.

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