Time for some al fresco dining

It's a rarity that I make up any recipe that's worth keeping, and more unusual yet that I would blog about it, unless it's to laugh at my failure. Today, I am very well pleased with a marinade of mine. One of those pantry recipes, that worked a charm. The recipe is so simple, and wonderfully delicious that I will certainly be making it again. Today it was for a flattened chicken, but maybe next time, it will be chicken pieces.

Here 'tis:

Asian marinated spatchcocked chicken

1 largish chicken 1.8kg or thereabouts
2 tbsp sweet chilli sauce
2 tbsp nam pla (fish sauce)
2 tbsp peanut or flavourless oil
1 lime

to serve
fresh coriander leaves

Cut the spine away from the chicken, and flatten it out by pushing down onto the breast until you hear it crack, and feel the chicken spread slightly. You can, if you like, slash into the chicken with a knife at it's thickest points. This will help the chicken to cook quicker, and the flavours will be absorbed right down to the bone in places. If you like this idea, cut into the thick of the drumstick and once or twice into the thighs.

Put the chicken into a snap lock bag. Combine the sauces, oil and juice and pour into the bag, drop in the husk of the lime too. Seal the bag up, squeezing out as much air as you can and then squelch it all about a bit, making sure all of the marinade is smooshed over the chicken. Pop the bag into a tray (in case the bag breaks) and store it in the fridge for a few hours.

If cooking in the oven, preheat it to 210 and take the chicken out of the fridge to come to room temperature. Cook the chicken on a rack over an oven tray for about 45 minutes, or until it's done. A slashed chicken will take a little less time, perhaps 30 to 35 minutes.

If cooking on the barbie, heat to high and start with the chicken skin side down. Cook for about 10 minutes* (covered) before reducing the heat, turning the chicken over, covering and cooking until it's done, another 30 minutes or so.

Either cooking method, leave the chicken to rest for about 10 minutes, then cut into portions and serve garnished with fresh coriander leaves.

Serves 4-6

*Due to the sugar in the chilli sauce, you will need to watch it doesn't burn on the skin side over the high heat, though I admit to being a fan of a bit of black here and there.


This was incredibly moist! Not sure if that is due to the marinade or The Lovely Man who was in charge of the barbie, maybe a combo of the two, but it was simply perfection.

Even those who are averse to chillies shouldn't find this too challenging on the tastebuds. Our three children enjoyed it, and it was using a Thai sweet chilli sauce, a western version would be (I suspect) even sweeter, and less chilli-hot. If you are going for heat, I'd just add a finely chopped fresh chilli or two to the marinade.

A simple yet filling salad to serve with the chicken then. I don't really care that we've moved from one style of food to another, I think they worked together.

I'm a bit Tessa Kiros focused right now (stating the obvious), in truth, I just haven't put Falling Cloudberries away, so here's another recipe from it. I can love a particular recipe for a dish, but that doesn't mean I wont continue to experiment with other versions, just in case there are still improvements to be made. This one uses red onion that has been leached of some of it's acridness, rather than my usual spring onion option. Of course, one common variation of Tabouli is the balance of burghul or bulgar wheat to herbs. I usually have a huge amount of herbs. Tessa says she loves the iron-rich nature of her version, with lots of parsley, but I still found the balance favours the wheat more than the ones I usually make. Not better or worse, simply different. Personal preference has a big part to play I think.

Tabouli

200g burghul (bulgar) wheat
250ml water
1 small red onion, chopped rather finely
1/2 tsp salt plus extra for seasoning dish
2 bunches fresh flat leaf parsley, chopped
1 bunch fresh min, chopped (I like to chiffonade my mint)
juice of 2 lemons
125 ml olive oil
black pepper, freshly milled
2 small ripe tomatoes

Combine the bulgar wheat and the water in a bowl, cover and set aside for a few hours. The water needn't be hot.

Soak the red onion in enough water to just cover, along with the 1/2 tsp of salt. Leave to soak for about 20 minutes, or until the onion has lost it's acrid bite. Drain, rinse and set aside.

Once the wheat has soaked up all the water (and you can pop it in a strainer and push on it to make sure there is no excess water if want), add the chopped herbs, oil, juice, salt and pepper and onion to it. Stir well, and put in the fridge or set aside until ready to eat. There is no issue with leaving this combination to sit for an hour or so - just don't add the tomatoes at this stage.

When ready to serve, dice the tomatoes and add to the mixture, stir through, taste and adjust seasoning in need. Serve at once.

Serves 8-10



This is a nice variation on my own method. I perhaps still prefer mine, which is herb heavier again, including coriander, which I accept is completely nontraditional. We all enjoyed this one, but I wouldn't see this usurping mine. As I said, a bit of personal preference coming into play. I am still happy to have tried this, and I am sure there are many who'd prefer this one to my hybrid.

The spelling of 'tabouli','burghul' and 'bulgar' are taken directly from Tessa's book, there seems to be a myriad of ways to spell them all, I am just being true to the book I am currently referring to.