Spatchcock with peas

Spatchcock with peas

By
From
Turkish Flavours
Serves
4
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
2 spatchcocks
1 red capsicum
250ml extra-virgin olive oil
2 onions, sliced
4 french shallots, halved
1kg tomatoes, peeled and diced
200g shelled fresh peas
500g potatoes, peeled and quartered
3 red chillies
3 garlic cloves
sea salt
freshly cracked black pepper
1 handful flat-leaf parsley
turkish bread, to serve

Method

  1. Ask your butcher to cut each spatchcock into 2 leg quarters and 2 breast quarters, leaving the wings attached.
  2. Cook the capsicum over a gas burner or barbecue until the skin is blackened. Put the capsicum in a plastic bag to cool, then peel off the skin. Remove the seeds and chop the flesh.
  3. Heat the olive oil in a frying pan and cook the onion and shallots over medium heat for 10–15 minutes, or until soft but not browned. Add the spatchcock pieces and cook until golden. Remove the breast quarters and set aside.
  4. Add the capsicum and tomato to the pan and cook for 10 minutes. Add the peas, potato, whole chillies and garlic.
  5. Place the breast quarters on top of the vegetables. Cover and cook for 20 minutes, or until the spatchcock is cooked through. Season to taste with sea salt and black pepper.
  6. Serve with the parsley and hot crusty Turkish bread.

Note

  • I like to use whole kipfler potatoes for this dish. They don’t need to be peeled.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
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