Eight-spice spatchcock chicken
| Serves: | 4 to 6 |
| Cooking Time: | 1 hour |
| Prep Time: | 15 minutes |
Ingredients
- 1 piece of dried ginger
- A pinch cloves
- 1/2 tsp nutmeg
- 1 tsp cumin seeds, lightly roasted
- 4 star anise
- 1 tsp fennel seeds, crushed
- 5 ml cinnamon sugar, for dusting
- A few peppercorns
- olive oil, to drizzle
- 1 chicken, spatchcocked
- 4 cloves garlic cloves, finely chopped
- 3 tomatoes, chopped
- 2 fresh green chillies, sliced
- Maldon sea salt, to taste
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Start a fire for indirect cooking in a Weber braai.
- Using a pestle and mortar, grind the ginger, cloves, nutmeg, cumin seeds, star anise, fennel seeds, cinnamon and peppercorns into a rough powder.
- Drizzle olive oil over the chicken and then rub it liberally with the spice mixture and lemon juice, then scatter the garlic on top.
- Place in the Weber, close the lid and braai for 1 hour or until cooked.
- Toss the tomatoes and chillies in olive oil and sprinkle with sea salt.
- Place in a dish in the Weber for 30 minutes until roasted.
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