Moroccan Style Spatchcock

Serves 4
Time 1 hour


2 spatchcock (cut into quarters)
Olive oil
1 red onion, chopped
3 cloves garlic, chopped
1 knob ginger, chopped
1 carrot, chopped
1 lemon peel and juice
1 orange peel and juice
1 cup beans or chickpeas
3 cardamom pods
1 tsp cumin
¼ tsp cinnamon
1 bunch coriander, chopped
½ bunch dill, chopped
500mL chicken stock
500g diced tomatoes
200g ghee
200g dates, roughly chopped
200g pistachios, chopped
¼ cup parsley, chopped


In a hot pan with a little olive oil, brown the spatchcock pieces on each side.

In a separate hot pan, add the ghee, onion, garlic, ginger, carrot, cardamom, cumin powder and cinnamon. Stir.

Add tomato, dates, orange and lemon, chickpeas or beans and pistachios.

Place the browned spatchcock in the sauce and cover with a lid, cook on low for 35 minutes or until tender.

Add parsley and stir through at the end.