Savory Spiced Spatchcock Chicken
1/4 cup extra-virgin olive oil.
1 whole chicken, spatchcocked, washed and patted dry
Salt and freshly ground black pepper, to taste
8 garlic cloves, chopped
2 tsp sweet paprika
2 tsp turmeric
2 tsp garlic powder
2 tsp Old Bay seasoning
2 tbsp Silan (date syrup)
2 medium onions, chopped in wedges
1 whole celery heart, separated
2 heirloom carrots, chopped in chunks
1 tsp dried oregano
1 tbsp harissa
1 cup consommé or water
Preheat the oven to 350°F.
Warm the olive oil in a large skillet over medium heat, then add the chicken skin side down.
Sauté for five minutes, then flip the chicken. Sprinkle with the salt and pepper, then add the garlic. Sprinkle the paprika, turmeric, garlic powder, Old Bay and drizzle the Silan over the chicken and sauté for another five minutes.
Place the onions, celery and carrots around the chicken. Sprinkle in the oregano. Spoon the harissa onto the skillet and sauté for 5 more minutes.
Pour the consommé over the chicken and bring to a boil.
Cover with wet parchment paper and aluminum foil or a tightly fitting lid.
Place skillet in the oven and bake for 1 to 2 hours. Remove from the oven and allow chicken to rest 10 minutes before serving.
