Ingredients
- 1 cup pitted prunes
- 4 spatchcocks
- 4 tblsps oil
- 4 shallots, finely sliced
- 2 tblsps ginger, grated
- 2 cups fresh breadcrumbs
- 1 tblsp fresh thyme leaves, chopped
- Salt and pepper
- 4 sprigs thyme
- Oil extra
Serves 4 Preparation Time: 20 minutes
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
Tip
Spatchcocks are cooked when juices run clear when a skewer is inserted in the thickest part of the thigh