Recipe of the day: Honey-masala spatchcock chicken and rice

The past week has been rather chilly, and a good, wholesome meal is exactly what you need to lift your spirits.

Recreate this delicious and flavourful honey-masala spatchcock chicken for supper tonight, and pair it with your favourite rice dish.

Use the left over meat from the full chicken to create a tasty honey-masala spatchcock chicken sandwich for lunch tomorrow for yourself and your loved ones.

Honey-masala spatchcock chicken

Ingredients

• 1 whole chicken
• 4 cloves of garlic, crushed
• 8 tablespoons of lemon juice
• 10 green cardamom pod seeds, crushed to a powder
• 4 tablespoons of honey
• 3 teaspoons of masala
• 2 teaspoons of ground turmeric
• 2 lemons, zested
• ½ teaspoon of hot chilli powder
• 4 tablespoons of olive oil
• 1 teaspoon of ground black peppercorn

Corn and mango

• 60g of unsalted butter
• 1½ teaspoons of ground cinnamon
• ¼ of cayenne pepper
• 2 tablespoons of dried mango powder
• 2 tablespoons of soft light brown sugar
• 1½ tablespoons of apple cider vinegar
• 2 corn cobs
• 2 mangoes, peeled, stoned and cubed
• ½ a red onion, finely chopped
• 1 red chilli, chopped, plus extra to serve
• 1 lime, zested and juiced

ALSO READ: Recipe of the day: Hearty and flavourful beef goulash

Instructions

1. Make the brine by whisking all the ingredients with 1.5 litres of water and 2 teaspoon of fine sea salt. To spatchcock the chicken, use a pair of kitchen scissors or a sharp knife to cut along either side of the backbone, then turn the chicken breast-side up on a board and push down with your palm to flatten. Put the chicken in a large container or bowl, pour over the brine and leave for 45 minutes.
2. Heat the oven to 200 degrees Celsius/fan 180 degrees Celsius/gas 6. Whisk together all the ingredients for the glaze, plus 1 teaspoon of fine sea salt. Drain the brine from the chicken and pat dry with kitchen paper. Transfer the chicken to a roasting tin. If you like, push metal skewers through the legs and into the breasts of the chicken at diagonals to help it keep its shape. Brush two-thirds of the glaze all over the chicken, making sure it has an even layer, then cover with foil and roast for 30 minutes.
3. Remove the foil from the chicken and turn up the heat to 220 degrees Celsius/fan 200 degrees Celsius/gas 7. Brush over the rest of the glaze and roast for a further 20-30 minutes, basting every 5 minutes, until the chicken is cooked through and lightly charred. Cover and leave to rest for 15 minutes.
4. For the corn and mango, heat the butter in a pan with the cinnamon, cayenne, dried mango powder, sugar, apple cider vinegar and 1 teaspoon of fine sea salt, stirring until the sugar and salt have dissolved. Remove from the heat and set aside.
5. Heat the grill to high and grill the corn cobs for 10-12 minutes, turning frequently, until evenly cooked. Carefully slice the kernels off the cobs using a sharp knife, and tip onto a baking tray. Pour over the spiced butter and toss together, spreading the corn out into a single layer. Grill for 10-15 minutes until the corn is starting to caramelise and blacken slightly at the edges.
6. Tip the mango, red onion, chilli and grilled corn into a large bowl. Squeeze over the lime juice, add the lime zest and toss to combine. Top the corn and mango with more red chilli and serve alongside the roasted honey-masala chicken.

This recipe was found on olivemagazine.com