Masala spatchcock chicken
Welcome warmer spring and summer days with our masala spatchcock chicken cooked on the barbecue. It's ideal for an alternative Sunday lunch
Mustard seed new potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 1½ kg new potatoeshalved
- 1 tbsp mustard seeds
- 1 tsp cumin seeds
- 2 tsp ground turmeric
- 1 tsp chilli flakes(or to taste)
- 2 tbsp vegetable oil
Nutrition: Per serving
- kcal225
- fat5glow
- saturates0.4g
- carbs38g
- sugars3g
- fibre5g
- protein5g
- salt0.8g
Method
step 1
Combine the potatoes, mustard, cumin seeds, turmeric, 1 tsp each salt and black pepper, the chilli flakes and oil in a large bowl. Tip into a flameproof dish (cast iron works well) along with 100ml water, and cover tightly with foil.
step 2
Put the dish on the grill directly over the coals and cook for 30 mins, stirring after 15 mins. Remove the foil and use a fish slice to turn over the potatoes (they should be tender), scraping up any stuck spices. Move the dish to the indirect heat and cook for 15 mins to brown.
