Add a touch of orange colour to your meal with these barbecued orange and tumeric spatchcocks. Start this recipe the day before.
Prep Time : 12:15 | Cook Time : 0:20 | Total Time : 12:35 | Serving : 6 person.
Ingredients
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3 spatchcocks, halved
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2 oranges, juiced and finely grated zest
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1/4 cup honey
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1/4 cup olive oil
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1 tablespoon sesame oil
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1 teaspoon ground turmeric
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1 teaspoon ground coriander
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1/2 teaspoon cayenne pepper
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Rocket leaves, to serve
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Char-grilled potatoes, to serve
Method
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Step 1
Place spatchcocks in a large shallow dish. In a jug, whisk together orange, honey, oils and spices. Pour over spatchcocks, turning to coat. Cover and chill overnight, turning occasionally.
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Step 2
Preheat a barbecue grill or char-grill on high. Drain spatchcocks and cook for 15-20 mins, turning until cooked through. Set aside, loosely covered with foil, to rest for 5 mins.
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Step 3
Serve spatchcocks with rocket and potatoes.