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Spatchcock Harissa Chicken Kebabs

Ingredients

  • 1 whole chicken around 1.8kg
  • 3 cloves of garlic finely grated
  • 1 shallot finely grated
  • juice and grated zest of 1/2 a lemon
  • 3 dessert spoons greek yogurt
  • 2 teaspoons harrisa paste
  • Salt and pepper
  • Drizzle of olive oil

homemade harissa marinade

marinaded harissa chicken

Instructions

  1. To Spatchcock the chicken, turn the chicken over so the breast is facing down. Either take a sharp scissors or knife and cut down either side of the breast bone, remove and discard.
  2. Turn the chicken back over so the breast is facing up and the and the cut side underneath. Open up the carcas so that it spreads out on a flat clean surface or roasting tin and press down in the centre of the breasts until you hear it click and lays flat on the surface. Spatchcocking is great for reducing the cooking time down as the internal core temperature inside the bird doesn’t take as long as it’s one flat piece of meat now.
  3. Use a fine grater like the one used for Parmesan to grate the garlic and shallot very fine. Place all the other ingredients into a bowl and stir. I don’t tend to weigh or measure the ingredients so you can play around with exact quantities to your taste putting in more or less harrisa depending on how spicy you want it.
  4. Make some incisions in the chicken all over to allow the marinade to penetrate and work it’s magic. Pour the marinade over the chicken and massage it in making sure to work it into all the incisions for ultimate flavour.
  5. Leave to marinade for at least 30 minutes or longer in the fridge if you have time.
  6. Once the marinade has had chance to absorb and leave it’s mark on the chicken, place the chicken in the roasting tin in the oven and cook for around an hour depending on weight on around 180-190C. Check the colour of the skin before that time to make sure it isn’t burning and amend the temperature and time accordingly so that it doesn’t blacken too much but cooked through.
  7. The juices should run clear on the thickest part of the thigh. Leave it to rest for a few minutes to save your little pinkies when carving or just yanking the spicy, slightly chared legs off.

filled harissa chicken and tzatziki pitta

Serve with

I served mine with with griddled or toasted mediterranean style pittas from M & S, halloumi, hummus, tzatziki, salad and a sprinkle of summac. Not that I have to say but would go great with a crisp white wine.

Cheapest chicken breasts online in the UK with Muscle food

If you have got your ass in shape after piling on the pounds after Christmas or you have been good to your body for a bit longer with your fitness and nutrition and are looking for the cheapest chicken breasts to compliment your new regime for a high quality low fat protein hit then look no further than Muscle Food.

You can get the cheapest chicken breasts online for just £25 for 5kg smashing any deal in your local supermarket meaning you pay just £5 per kilo instead of the normal £10 per kilo you usually have to fork out in the likes of Tesco so it’s around half the price.

cheapest-chicken-breast-online at Muscle Food

Muscle food are an online butcher for all your protein and fitness needs sending your meat feast out in special insulated packages that stay fresh for up to 3 days in transport. They don’t just do meat you can do most of your weekly shop on the Muscle Food website with dairy, nuts and oils, supplements and high protein snacks.

Chicken is the ultimate paleo ingredient and a great source of protein for building muscle and feeding them after a tough WOD in Crossfit. Just bake them in the oven for 25 minutes on 200C for a low fat protein hit or top it with your favourite rub or seasoning to it if like me you just can’t stand your chicken bland.

For the cheapest chicken breasts online and to see some of the other offers they have on lean meats from beef, poultry and exotic meats on the menu then head over to the Muscle Food website.

For those on a strict Paleo diet they also have a good selection of grass fed beef on the website too