Lemon, Harissa & Olive Spatchcock Chicken with Bulgar Wheat, Cucumber & Dill
1 whole chicken, about 1.4kg
2 preserved lemons, chopped
6 cloves garlic, smashed
50g/½ cup black olives, chopped
1 tbsp harissa
100ml/½ cup olive oil
For the Bulgar Wheat Salad
100g/¾ cup bulgar wheat
100ml/½ cup boiling water
1 cucumber, diced
4 spring onions/scallions, thinly sliced
2 tbsps flat leaf parsley, chopped
2 tbsps fresh dill, chopped
1 tbsp fresh mint, chopped
100ml/½ cup extra virgin olive oil
juice of one lemon
3 garlic cloves, crushed
sea salt and freshly ground black pepper
1. Pre-heat the oven to 180°C/350°F/Gas Mark 4.
2. To spatchcock the chicken, place it breast-side down, with the legs towards you. Using sturdy scissors cut along either side of the backbone to remove it, cutting through the rib bones as you go. Open the chicken out and turn over. Flatten the breastbone with the heel of your hand so that the meat is all one thickness. You can ask your butcher to do this for you if you prefer. Add the preserved lemons, garlic, olives, harissa and olive oil in a bowl and mix well.
3. Place the spatchcocked chicken in a roasting tray and rub the preserved lemon and harissa mix all over the chicken. Season with sea salt and freshly ground black pepper. Roast for 45 minutes or until cooked through.
4. While the chicken is roasting, prepare the bulgar wheat salad. Place the bulgar in a heatproof bowl and pour over the boiling water to cover. Cover the bowl with clingfilm and leave to soak for 20 minutes, or until all the water is absorbed. Fluff up with a fork, then stir in the cucumber, spring onions, and herbs. Whisk the oil, lemon juice and garlic together in a small bowl and season with salt and pepper. Add the dressing to the bulgar wheat salad and toss to coat.
5. Transfer the roast spatchcocked chicken to the centre of a large, warmed platter and spoon the bulgar wheat salad around the chicken to serve.