Name: Stuffed spatchcocks
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1
Cuisine: greek
Ingredients: 200.00 gm cooked white long-grain rice; 40.00 ml toasted pinenuts; 50g raisins; 20.00 ml chopped mint; 20.00 ml chopped dill; 2 (about 500g each) spatchcocks, cleaned; 8 small desiree potatoes, halved; 1 red onion, cut into wedges; 1 lemon, cut into wedges; 1 red capsicum, seeded, coarsely chopped; 2 garlic cloves, thickly sliced; 250ml chicken stock; 36.40 gm extra virgin olive oil

Stuffed spatchcocks

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Prep Time:
20 minutes

Cook Time:
40 minutes

Total Time:
60 minutes

Create a delectable Mediterranean feast with juicy meats and aromatic herbs.

Ingredients:

200.00 gm cooked white long-grain rice
40.00 ml toasted pinenuts
50g raisins
20.00 ml chopped mint
20.00 ml chopped dill
2 (about 500g each) spatchcocks, cleaned
8 small desiree potatoes, halved
1 red onion, cut into wedges
1 lemon, cut into wedges
1 red capsicum, seeded, coarsely chopped
2 garlic cloves, thickly sliced
250ml chicken stock
36.40 gm extra virgin olive oil

Instructions:

1. Preheat the oven to 200°C. 2. In a bowl, mix together rice, pinenuts, raisins, mint, and dill. Season with salt and pepper. 3. Rinse the spatchcocks' cavities and pat them dry with kitchen paper. 4. Stuff each spatchcock cavity with the rice mixture. 5. Arrange the spatchcocks in a roasting pan.
Place the potato, onion, lemon, and capsicum around the spatchcocks, then sprinkle with garlic and drizzle with stock and oil. Bake for 40 minutes until the spatchcocks are golden brown and the juices run clear when tested. Cover loosely with foil and let it rest for 5 minutes before serving.
Halve the spatchcock by using a large, sharp knife. Plate the spatchcock and vegetables. Lastly, drizzle with pan juices before serving immediately.

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