Roast Spatchcock

Some people love ham, others seafood or others a turkey or bird of some sort at Christmas. I originally wanted to do one quail per person but quails are a bit more fiddly to eat and when serving a whole one, it's easier to serve a slightly larger bird. These spatchcock are infused with Middle Eastern spices and stuffing and the stuffing is a mild but comforting filling to the seasoned bird.

Spiced Rubbed Stuffed Roast Spatchcocks

An Original Recipe by Lorraine Elliott

Preparation time: 30 minutes

Cooking time: 2 hours

Makes: 10 spatchcocks

• 10 spatchcocks (1 per person)
• Salt for dry brining
• 6 tablespoons sumac
• 4 teaspoons salt
• 2 teaspoons paprika
• 2 teaspoons allspice
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground coriander

• 6 tablespoons oil

• 1 cup freekah

• 2.5 cups water
• 1 teaspoon salt
• 1 teaspoon oil
• 1/2 cup golden raisins or currants
• 1 cup frozen peas

Step 1 - Dry brine spatchcocks overnight - to do this simply wash the spatchcocks and pat dry with paper towels and then sprinkle with salt on the breast side. Make the freekah stuffing (this can be done the night before) by placing the freekah, water, salt and oil in a saucepan and heat until boiling. Simmer with the lid on for 30 minutes. Then add the raisins and cook for another 15 minutes. Add the cup of peas and stir and place the lid back on for a couple of minutes. Cool and refrigerate until needed.

Step 2 - Preheat oven to 200C/400F. Stuff spatchcocks with the freekah stuffing. Mix the sumac, salt, paprika, allspice, cinnamon, ground ginger, coriander and oil together and smother the spatchcocks with it. Roast for 50 minutes.