Ottoman Spatchcock with Cracked Wheat Pilaf

Spatchcock

• 4 Spatchcock butterflied (allow 1/2 per woman and a whole one for a man)
• 200 ml vegetable oil
• Juice 2 lemons
• 2 tablespoons biber salcai or Harissa (turkish chilli paste)
• 2 teaspoons ground cumin and black pepper
• lemon wedges to serve

Marinate spatchcock in above combined ingredients for at least 8 hours. Cook on char grill breast down first for 3-5 minutes then turn and grill till cooked through (5-7 minutes). Serve with lemon wedges and pilaf.

Cracked Wheat Pilaf

• 2 tablespoons vegetable oil
• 1 onion finely diced
• 2 tablespoons pine nuts
• 1 tablespoon tomato paste
• 2 vine ripened tomatoes coarsley chopped
• 350gm fine cracked wheat
• 2 tablespoons currants
• 500ml chicken stock
• 1/4 cup coarsley chopped parsley to serve

Heat oil in pan to medium heat and saute onions till tender (5-7 minutes). Add pine nuts and cook till golden (1-2 minutes), add tomato paste and cook till paste darkens (1-2 minutes). Add tomato and stir occasionally cooking till it starts to break down (1-2 minutes),, then add cracked wheat and currants and stir to combine. Add the chicken stock, brig to the simmer and reduce heat to low, cover and cook until liquid is absorbed (5-7 minutes). Keep warm and fluff with a fork before serving with parsley.

Comments
Pilaf maybe a little to oily and I would reduce oil next time - otherwise simply delicious.
Spatchcock - as always difficult to evenly cook and thighs just slightly pink even after longer on the grill
Would I cook again - yes to the pilaf

Acknowledgements
Gourmet traveller - Ottoman Cuisine, Canberra