Surrey Homes | SH56 | June 2019 | Kitchen & Bathroom supplement inside

Food
Tandoori Spatchcock Chicken with Mango Salad
Serves 4 Prep time: 15 mins Cooking time: 40-50 mins
I’ve used a spatchcocked chicken here which, if our mini heatwave
hadn’t already left us, could have been thrown on the barbecue.
Instead, I cooked this curry alternative in my favourite casserole pan in
the oven. Spatchcocking reduces cooking time, but this recipe would
also work with a regular chicken, or two, or three if feeding a crowd.
• 1 large (1.7kg) chicken, spatchcocked
(you can ask your butcher to do it for you)
for 5 minutes on each side, then move the chicken to the side
of the grill and continue cooking on the gentler heat for 30-40
minutes turning every 10 minutes. Alternatively, roast the chicken
at 200°C for 50 minutes in an oven. Check that the chicken
is cooked by piercing a knife between the thighs and breasts.
The juices should run clear. Rest the chicken for 10 minutes.
3Mix together the mango salad ingredients and once the
chicken is ready, spoon over the top or serve as a side dish.
For the marinade:
• 4 tbsp Greek yogurt
• 1 tsp paprika
• 1 tsp turmeric
• 1 tsp chilli powder
• 1 tsp coriander
• 1 tsp cumin
• 2 tsp grated ginger
• 2 garlic cloves, crushed
• ½ tsp Maldon Salt
• juice ½ lemon
1Mix together all the
marinade ingredients and
spoon all over the chicken.
You can marinate the
For the salad:
• 2 fresh mangos
chopped/sliced
• 1 red chilli finely chopped
• 1 bunch coriander,
leaves chopped
• juice of 1 lime
• 1 tsp nigella seeds
• 1 tbsp olive oil
chicken in the fridge if you
like but it’s not essential.
2Cook on a medium heat
barbecue in the middle
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