Dinner ideas

Char-grilled spatchcock on puy lentils

You can use a small game bird, such as guinea fowl, in place of the spatchcock in this recipe if you like.
char-grilled spatchcock on puy lentils
1H 35M



1.Heat oil in large saucepan, cook onion, carrot, celery and garlic, stirring occasionally, until onion softens. Add lentils and 2 cups of the stock, bring to a boil. Reduce heat, simmer, covered, about 40 minutes or until lentils are just tender.
2.Meanwhile, wash spatchcocks under cold water, pat dry inside and out with absorbent paper. Cut along both sides of backbone of spatchcock, press to flatten. Make a pocket between breast and skin with finger, push a quarter of the combined butter and thyme under skin of each spatchcock. Cook spatchcocks on heated oiled grill plate (or grill or barbecue) about 25 minutes or until spatchcocks are cooked through.
3.Combine wine and remaining stock in small saucepan, bring to a boil. Boil, uncovered, about 20 minutes or until sauce is reduced to about 1 cup. Serve spatchcocks with lentils, drizzle with sauce.

Puy lentils are tiny dark green lentils that hold their shape well after having been cooked. Any small green lentil can be substituted for puy lentils.


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