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Pomegranate roasted spatchcock.

Pomegranate roasted spatchcock. Photo: Katie Quinn Davies

Time
2+ hours
Difficulty
Medium
Serves
4-6

Tart, sweet and infused with Middle Eastern spices, this is a simple but special roast.

Ingredients

  • 6 tbsp extra virgin olive oil, plus extra
  • 1 clove garlic, sliced
  • 4 tbsp pomegranate molasses
  • 1 tbsp cumin
  • 1 tbsp ground ginger
  • 2 tsp cinnamon
  • Salt and pepper
  • 1/4 cup sliced almonds, toasted
  • Seeds of 1 pomegranate
  • Steamed couscous

Method

For marinade, combine all ingredients except spatchcock, almonds, pomegranate seeds and couscous in a bowl.

Add spatchcock and turn to coat. Cover with plastic wrap and refrigerate for at least 2 hours.

Preheat oven to 200 degrees celcius.

Heat a little oil in a roasting pan over a medium-high heat, add spatchcock, skin side down, to lightly brown.

Baste birds with marinade and roast, skin side up, for 15-20 minutes, or until cooked.

Serve halved, sprinkled with almonds and pomegranate seeds, with couscous.

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