INGREDIENTS FOR THE SPATCHCOCK CHICKEN
1 spatchcock chicken
2 tablespoons Moroccan spice
Juice of 2 lemons
INGREDIENTS FOR THE GREMOLATA
50 g PEPPADEW® Sweet Piquanté Peppers Mild Chopped or Hot Slices
2 lemons zest only
2 cloves of garlic, crushed
1 big bunch / ½ cup flat leaf parsley, chopped
- Whisk the lemon juice with the olive oil, season and base the chicken.
- Cook over medium heat for 40 – 50 minutes until juices run clear when pierced with a sharp knife.
- While the chicken is cooking make the gremolata by mixing all the ingredients together in a bowl.
Serve cooked chicken with Gremolata scattered over with a crispy green salad and salt backed potatoes