Served with larb salad and roasted rice powder.
4 x size 5 spatchcock
Ras el hanout spice mix
Extra virgin olive oil
6 corn cobs
1 bunch chives, chopped
Pinch of black pepper
Honey cumin glaze:
4 Tbs honey
1 Tbs cumin seeds
500mL chicken jus
Remove the backbone from the spatchcock and French the wings and drumsticks, leaving the bird intact.
Put the spatchcock on a roasting tray and season with ras el hanout, sea salt and extra virgin olive oil. Roast at 180 C fan forced for 10 minutes. Allow to rest 10-15 minutes.
Char-grill 2 corn cobs and cut off the kernels. Remove kernels from the other 4 cobs and juice using a old press juicer. Put the juice into a small pot over a low flame and gently cook out until the corn juice thickens. It is best to do this slowly.
Strain through a fine mesh sieve and chill.
Dry roast the cumin seeds in a pot until fragrant and smoking slightly, but don’t burn. Add water to cool the pot, followed by the honey and chicken jus. Reduce by half over medium heat, tasting regularly.
When the cumin has infused enough to your taste, strain the seeds out using a sieve.
Take the cooked spatchcock breast off the bone and joint the legs.
Cook skin side down over charcoal, until well coloured – don’t be afraid to char the chicken a little.
Put the chicken skin side up, back in the cooled roasting tray with the cooking juices. Using a pastry brush, coat the skin with the honey cumin glaze and return to the oven for another 6-8 minutes.
Heat the corn puree gently until hot, adding the charred kernels, black pepper and salt to taste, finishing with chopped chives.
Place the sweetcorn in the centre of the plate and then arrange glazed spatchcock pieces over the top.
Recipe provided by Clove Lane