I’ve decided to pass on this ever-so simple recipe which is great for a hypoglycemic diet and something that can comfortably be served if you are having guests around for dinner. The great thing is it can also be prepared in advance and popped into the freezer until that day when those guests arrive unexpectedly.
Marinated Spatchcock Chicken
Serves 4 – 6
|
1 |
Whole chicken |
1 |
|
5 ml |
Salt |
1 tsp |
|
65 ml |
Lemon juice |
¼ cup |
|
10 ml |
Minced Red chilli |
2 tsps |
|
250 ml |
Low-fat plain yoghurt |
1 cup |
|
15 ml |
Ground coriander |
3 tsps |
|
5 ml |
Crushed fresh ginger |
1 tsp |
|
10 ml |
Crushed fresh garlic |
2 tsps |
- Remove the chicken skin, cut the bird open along the backbone and flatten it out using either a mallet or rolling pin. Place in a large dish and prick well with a sharp fork.
- Combine the salt, lemon juice and chilli, and pour over the chicken. Mix the yoghurt, coriander, ginger and garlic and also pour over the chicken.
- Cover and refrigerate to marinate overnight. (at this stage it can be frozen for later use).
- Pre-heat the over to 200º C (400º F)(Gas Mark 6).
- Remove the chicken from the marinade and place in a large roasting dish.
- Set the marinade aside for basting.
- Roast the chicken for 1 hour, basing with the marinade every 15 minutes. Grill to brown.
- Place the chicken on a serving platter and thicken any remaining juices with cornflour, if necessary, to make a gravy.
This dish can be served with baby new potatoes and a tasty salad or a healthy selection of cooked vegetables.
I had raving comments when I served this dish to my guests and the best thing was that I could eat exactly what they had and still kept on track with my hypoglycemia treatment.