Recipes... prunes with panache...

Prune And Ginger Spatchcocks With Jewelled Riz Pilaf

Preparation time: 20 minutes
Serves: 4


1 cup pitted prunes
4 spatchcocks
4 tblsps oil
4 shallots, finely sliced
2 tblsps ginger, grated
2 cups fresh breadcrumbs
1 tblsp fresh thyme leaves, chopped
Salt and pepper
4 sprigs thyme
Oil extra


Preheat the oven to 180 C
Place prunes in 2 cups of simmering water and cook for 5 minutes
Stand for 5 minutes
Remove prunes, drain and chop.
Reserve the liquid
Place spatchcocks in a shallow dish and pour prune juice over to marinate whilst preparing the stuffing.
Heat oil in a warm pan
Sauté shallots and ginger until soft over a low heat.
Stir in breadcrumbs, chopped prunes and thyme leaves.
Remove birds from marinade, season with salt and pepper and stuff each bird
Heat 2 tblsp of oil in a large heavy based pan over a medium heat and brown the chickens
Place in a large roasting pan with sprigs of thyme, drizzle with oil and cook for 25 -30 minutes, basting regularly with pan juices until cooked
Serve with Jewelled Riz Pilaf

TIP. Spatchcocks are cooked when juices run clear when a skewer is inserted in the thickest part of the thigh

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