This week I Heart Cooking Clubs (IHCC) toasts a new chef: Nigel Slater.
Since I know nothing about Nigel Slater, I decided to follow my latest obsession (thanks to IHCC and Donna Hay)...Spatchcocked Chicken.
Last week (was that just last week? Seems like months...) I tried Donna Hay's Flat-roasted Chicken with Almond and Mint. It was the first time I prepared chicken his way. We loved it. Raved about it. It made my Donna Hay Top Five list.
I couldn't wait to make it again.
And you should know that I truly dislike roasting chicken.
So it turns out that Nigel Slater spatchcocks (I'm totally giggling) chicken too.
Donna Hay's chicken was roasted pretty plain--just some olive oil, salt, and pepper. Dress up time came at serving. In the form of a mint/almond sauce.
Nigel Slater makes a sauce of olive oil, lemon juice, and thyme and pours it over the chicken before roasting. The chicken roasts in this sauce along with more thyme, a whole head of garlic, and lemon halves.
Slater's chicken was good, but, well, two things.
1. I got greedy. Because I liked my first try at spatchcocking so much, I bought a super duper giant chicken. I've come to the conclusion that spatchcocking should not be performed on big chickens. The smaller ones roast more evenly.
2. One of the great things about Donna Hay's chicken was that the skin gets very crispy while the inside stays juicy. Since Slater's chicken is roasted with a sauce poured over the top, the skin never got as crispy as I'd liked.
But let's talk about the second part of this recipe.
It doesn't hurt that spinach is my all time favorite vegetable. Ever.
The genius of this recipe, though, is cooking the couscous in all of the drippings from the roasting pan.
So much genius.
And more flavor than you can spatchcock a chicken with.
Nigel Slater's Spatchcocked Chicken with Spinach Couscous (which was supposed to be Rocket Couscous) can be found at the Guardian's website.
IHCC's Nigel Slater welcome posts can be found here.