Pomegranate roasted spatchcock
Pomegranate roasted spatchcock. Photo: Katie Quinn Davies
Tart, sweet and infused with Middle Eastern spices, this is a simple but special roast.
- 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
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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