Give your Sunday roast a kick with this flavour-packed spice rub. 

Recipe: Michael Van de Elzen

Time: 45 minutes
Serves: 4

This is a great recipe when you want something low maintenance to feed the masses on a warm spring day. If you’re not comfortable spatchcocking (or ‘butterflying’) a chicken, you can buy one already done from your butcher and in some supermarkets.

INGREDIENTS

1 size 14 free-range chicken
2 tbsp oil
½ tbsp sea salt
1 tbsp Mike’s Spice Mix (recipe below)
Citrus Slaw (recipe below)

METHOD

To spatchcock, place the whole chicken, breast side down on a work surface. Start at the thigh end and cut along both sides of the backbone with kitchen shears. Discard or save the backbone for stock.

Flip the bird over and open it like a book. Press firmly on the breastbone to flatten it. Rub the chicken first with olive oil, then with the spice rub. Cook bone side down on a barbecue over a medium heat for 12 minutes. Turn over and cook for another 12 minutes. Serve with citrus slaw.

Mike’s Spice Mix

INGREDIENTS

1 tbsp fennel seeds, toasted
1 tbsp coriander seeds, toasted
1 tbsp peppercorns, toasted
1 tsp turmeric
1 tsp paprika
½ tsp chilli powder

METHOD

Blitz or crush all ingredients together to a fine texture. Store unused rub in an airtight container.

Citrus Slaw

INGREDIENTS

½ small savoy cabbage
2 small carrots
½ cup toasted almonds, crushed
½ red onion, finely sliced
juice of 2 lemons
2 tbsp runny honey
1 tbsp Dijon mustard
4 tbsp avocado oil
salt and cracked pepper

METHOD

Finely chop the cabbage and place in a large bowl. Use a peeler to thinly slice the carrots into the bowl. Add the almonds and onion. Add the lemon juice, honey, mustard, and oil to a jar or bowl, and season. Shake or whisk ingredients together. Pour the dressing over the salad and toss.

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