Spatchcock Chicken with Shirazi Salad, Saffron Rice, & Broccoli
With Mother’s Day right around the corner, our own Chef Jason has created a delicious dinner idea to celebrate your mother, grandmother, or even yourself!
Ingredients
1 Chicken
Dizzy Pig Mediterranean-ish Seasoning
1 house cucumber, diced
1 pint grape tomatoes, halved
1 bunch green onion, diced
1 tbsp. fresh mint, chopped
Juice from half of a lemon
1 tsp. dry oregano or 1 tbsp. fresh oregano
Pinch of salt to taste
1 bunch broccoli cut long into spears
2 tbsp. pine nuts
1 quarter cup parmesan cheese
Olive Oil
Squeeze of lemon
Cracked black pepper
Instructions
Heat Egg to 300-325 Degrees
In a large pot, add water and chicken broth and saffron rice, allow liquid to evaporate before removing from heat
Remove spine and rib cage from chicken, season with Mediterranean-ish Seasoning
Place on the Egg for about 45 minutes
In a large bowl, combine tomatoes, cucumber, onion, oregano, mint, olive oil, and lemon juice. Season with salt to taste. If using dry oregano, allow the mixture to sit for about 1 hour before serving
Douse broccoli spears in olive oil and place on the Big Green Egg. After a few minutes of roasting the vegetables, toss the spears around and add pine nuts, parmesan cheese, lemon juice, and cracked black pepper. Allow to roast for a few more minutes and remove from heat.
Plate and serve.