Spatchcocked Chicken with Yogurt, Harissa and Preserved Lemon
Spatchcocked Chicken with Yogurt, Harissa, and Preserved Lemon serves 4 as a vibrant, crowd-pleasing dish, ideal for any gathering. This recipe simplifies gourmet cooking, combining the fiery taste of harissa with the cooling complement of plain yogurt to marinate a whole spatchcocked chicken. Seasoned with black pepper and salt, the chicken absorbs these flavors to its core, promising a moist and tender interior with a beautifully charred exterior. The addition of thinly sliced onions beneath the chicken helps to infuse it with a subtle sweetness, while also benefiting from the juicy drippings during roasting. To finish, the dish is adorned with finely chopped preserved lemons and green olives, introducing a unique combination of tart, salty, and umami flavors, all brightened by a sprinkle of fresh coriander leaves. This method not only ensures a succulent and flavorful chicken but also turns it into a visually stunning centerpiece. Perfect for summer picnics or barbecues, it pairs wonderfully with a variety of side dishes, offering a versatile option that is sure to impress. With minimal ingredients and straightforward preparation, this spatchcocked chicken recipe delivers maximum impact, making it a must-try for anyone looking to bring a touch of the Mediterranean to their table.
Ingredients
- 50 g 13/4oz harissa
- 100 g 31/2oz plain yogurt
- ½ tsp freshly ground black pepper, plus more to season
- 1 tsp salt, plus more to season
- 1 whole chicken, about 1.5kg/3lb 5oz, spatchcocked (ask your butcher to do this for you if you prefer)
- 1 large onion, thinly sliced
- 2 small, preserved lemons, seeds removed, flesh and skin very finely chopped
- 80 g 23/4oz green olives, pitted and finely chopped
- a small bunch of coriander, cilantro, leaves roughly chopped
Instructions
- Mix the harissa with the yogurt, the 1⁄2 teaspoon of ground black pepper and the teaspoon of salt to form a smooth sauce.
- Mix the chicken into the sauce, cover and leave to marinate in the fridge for at least 1 hour, although the longer the better. remove the chicken from the fridge about 20 minutes before you plan to cook it. Alternatively, forgo the marinating time and continue with the method below.
- Preheat the oven to 200°c/180°c fan/400°F/Gas 6.
- Place the onion in a deep roasting tin and pop the chicken on top, then add 1cm (1⁄2in) water.
- Roast the chicken for about 35–45 minutes, or until cooked through with good colour and beginning to char around the edges.
- Remove from the oven and allow to rest for 10 minutes before serving strewn all over with the chopped preserved lemon, green olives and coriander (cilantro) leaves.