Recipes

Preparation

Preheat the oven to 180 C
Place prunes in 2 cups of simmering water and cook for 5 minutes
Stand for 5 minutes
Remove prunes, drain and chop.
Reserve the liquid
Place spatchcocks in a shallow dish and pour prune juice over to marinate whilst preparing the stuffing.
Heat oil in a warm pan
Sauté shallots and ginger until soft over a low heat.
Stir in breadcrumbs, chopped prunes and thyme leaves.
Remove birds from marinade, season with salt and pepper and stuff
each bird
Heat 2 tblsp of oil in a large heavy based pan over a medium heat and brown the chickens
Place in a large roasting pan with sprigs of thyme, drizzle with oil and cook for 25 -30 minutes, basting regularly with pan juices until cooked
Serve with Jewelled Riz Pilaf