Hi, I’m Laura. Today, we’re going to make spatchcocked roast chicken, cous cous and mexican corn recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Spatchcocked roast chicken, cous cous and Mexican corn Recipe
Spatchcocked roast chicken, cous cous and Mexican corn is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Spatchcocked roast chicken, cous cous and Mexican corn is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have spatchcocked roast chicken, cous cous and mexican corn using 12 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Spatchcocked roast chicken, cous cous and Mexican corn:
- Get medium whole chicken
- Get 1 lemon
- Make ready 4 tbsp olive oil
- Make ready 1 fresh thyme
- Make ready 200 grams cous cous
- Make ready 300 ml chicken stock
- Prepare 1 bunch rocket
- Prepare 2 corn cobs
- Prepare 50 grams grated hard cheese
- Take 1 tbsp paprika
- Make ready 1 lime
- Take 1 tbsp butter
Steps to make Spatchcocked roast chicken, cous cous and Mexican corn:
- First, spatchcock your chicken. Turn the chicken upside down, and using a very sharp boning knife, cut from end to end through the breast bone. Pull it out flat, and place on a wire rack in a roasting tray.
- In a small bowl, mix your olive oil and the juice from the whole lemon. Add salt and pepper, and the leaves from about 4 sprigs of thyme to this. Spoon this onto the spatchcocked chicken, rubbing it deep into every crevice. Throw the used lemon chunks into the pan, and lay another bunch of thyme sprigs on the chicken and around the pan.
- Put the spatchcocked chicken in a preheated oven at around 200c. It should take around 45 minutes, but it’s likely best to judge it by whether the skin is suitably crispy, and whether the juices run clear.
- A half hour gone, boil the sweetcorn for about 15 minutes, then drain it, and allow it to steam dry. Melt the butter in a microwave on a plate, and put the grated cheese on a separate plate. Roll each cob in the butter, then sprinkle a little paprika on, before rolling in the cheese, pressing down hard to make it stick.
- Remove the spatchcocked chicken from the oven, and transfer to a plate, covering it in tinfoil to rest. Switch the oven to grill, and put the corn on the cobs under, close enough to burn ever so slightly. You’ll need to monitor and turn this as you do the last bits.
- Remove the rack, lemon, and thyme from the roasting tin, and stick this on a hob at a medium heat. Pour in the mug full of stock, and bring to the boil, scraping the bottom of the pan to mix in all the lovely juices. Switch the hob off and add the cous cous in an even layer, then cover with the tin foil from the chicken while you carve.
- Put the chicken and corn on a plate, then remove the tin foil from the cous cous, which should have soaked up all the liquid. Mix in a handful or two of rocket leaves and mix it all up, separating all the grains.Add to your plate and enjoy.
So that’s going to wrap this up for this distinctive dish spatchcocked roast chicken, cous cous and mexican corn recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
