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Pot-roasted spatchcock with saffron, olives and quince

Name: Pot-roasted spatchcock with saffron, olives and quince
Yield: 4
Ingredients: Pinch of saffron threads; 2 tsp ras el hanout (Moroccan spice mix); 1/4 cup (60ml) olive oil; 1 onion, chopped; 3 garlic cloves, peeled; 1 tsp ground allspice; 1/2 tsp ground cinnamon; 1/2 tsp sumac; 1 1/2 cups (300g) red quinoa, rinsed, drained; Juice of 1/2 lemon; 4 x 500g spatchcocks; 200g mixed olives; 1 quince, peeled, cored, quartered; 50g wild rocket leaves; 1 preserved lemon, flesh and white pith discarded, skin finely chopped; 2 spring onions, finely chopped; 100ml olive oil; 1/2 bunch oregano, leaves roughly chopped; 1/4 bunch coriander, leaves roughly chopped; 1/4 bunch mint, leaves roughly chopped; 1/4 bunch flat-leaf parsley, leaves roughly chopped

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by Mike McEnearney

Chef and delicious. columnist

Apr 01, 2015

Ingredients (21)

Pinch of saffron threads
2 tsp ras el hanout (Moroccan spice mix)
1/4 cup (60ml) olive oil
1 onion, chopped
3 garlic cloves, peeled
1 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp sumac
1 1/2 cups (300g) red quinoa, rinsed, drained
Juice of 1/2 lemon
4 x 500g spatchcocks
200g mixed olives
1 quince, peeled, cored, quartered
50g wild rocket leaves

Preserved lemon salsa

1 preserved lemon, flesh and white pith discarded, skin finely chopped
2 spring onions, finely chopped
100ml olive oil
1/2 bunch oregano, leaves roughly chopped
1/4 bunch coriander, leaves roughly chopped
1/4 bunch mint, leaves roughly chopped
1/4 bunch flat-leaf parsley, leaves roughly chopped

Method

1.

For the preserved lemon salsa, combine all the ingredients in a bowl and set aside.
2.

Preheat the oven to 150ºC. Combine saffron threads, ras el hanout and 1/2 cup (125ml) water in a saucepan over high heat. Bring to the boil, then remove from heat and season. Set aside for 30 minutes.
3.

Meanwhile, heat 1 1/2 tbs oil in a saucepan over medium heat. Cook the onion and garlic for 3-4 minutes until fragrant and transparent, then add the allspice, cinnamon, sumac and quinoa, and cook, stirring, for a further 1 minute. Remove from heat, add the lemon juice, and set aside to cool.
4.

Spoon the quinoa mixture into the cavities of the spatchcocks and tie the legs together with kitchen string. Heat remaining 1 1/2 tbs oil in a flameproof casserole over medium heat. In batches, sear the spatchcocks, turning, until deep golden all over. Return spatchcocks, breast-side up, to the casserole, pour over the saffron mixture, then add the olives and quince. Cover with the lid and roast for 1 1/2 hours or until cooked through and tender. Remove from the oven and set aside for 15 minutes to rest.