Spatchcock chicken with lemon sauce and green beans
Not having a wood-fired barbecue, I cook my versions of these dishes over the grill bars of a gas barbecue, and although the food lacks the distinctive flavour that comes from charcoal embers, the heat is more controllable. I must confess, though, to having a certain amount of barbecue envy.
If available, use the small, plump chickens called "poussins" for this recipe.
|1||Chicken, or 2 poussins|
|2 Tbsp||Olive oil|
|2 cloves||Garlic, crushed|
|1||Lemon, juice only|
|1 to taste||Salt and freshly ground black pepper|
|1 Tbsp||Vegetable oil|
|3 cm||Fresh ginger, peeled and chopped|
|2 cloves||Garlic, chopped|
|3||Spring onions, finely sliced|
|4 Tbsp||Roasted peanuts|
|300 g||Green beans, cut into 3 cm long pieces|
|100 ml||Chicken stock|
|½ cup||Lemon juice|
|100 ml||Sake, optional, but I like the taste|
|6||Basil leaves, shredded|
To prepare Spatchcock Chicken with Lemon Sauce and Green Beans:
- Ideally you would ask your butcher to spatchcock your chicken, but if that's not an option, it's easy enough to do it yourself.
- Take some strong kitchen scissors and cut down either side of the backbone, then remove it (you may need to use a heavy knife to cut through the thigh joints).
- Use your palm to push firmly down on the breastbone to flatten the bird out, then rinse it and pat dry.
- Place the chicken in a shallow dish, then pour the oil, garlic and lemon juice over it. Season generously with salt and pepper, then toss the chicken around in the marinade, massaging the oil into the skin.
- Cover the dish with plastic wrap and refrigerate for at least an hour.
- Heat the barbecue to hot, then lower the heat if you can. Place the chicken on it skin-side down, then cook until golden, but not burnt - about 10-12 minutes.
- Turn the chicken and cook the other side for 10-12 minutes, seasoning with salt and pepper and brushing regularly with leftover marinade.
- Once the chicken is cooked, transfer it to a chopping board and divide into 8 pieces by cutting through the thighs, legs and breasts.
To prepare Lemon Sauce:
- Heat the oil in a frying pan, then cook the ginger, garlic, spring onions, peanuts and beans for 2 minutes.
- Add the stock, sake, lemon juice and honey, then cook until a sauce forms and the beans are tender.
- Sprinkle with the basil leaves, then serve with the chicken.