Sometimes the local supermarket surprises you with something you don’t see everyday when you are thinking about what’s for dinner. That’s how I felt when I saw four little spatchcocks in the poultry section today (and they were on special for $3 each which was a bonus!). Truth be told, I went in looking for boring old chicken marylands but it was the spatchcocks that sparked my imagination.
I hadn’t cooked one of these tender little birds for quite a while – as I usually think about them for special occasions, like Christmas. So I brought them home and made a fruity seasoning of prunes, walnuts, orange and cinnamon to plump them up, wrapped them in prosciutto to keep the breast moist and roasted them for 40 minutes. Served with sweet potato mash and garlicky green beans they made for a very easy but little bit special dinner tonight.
- 4 spatchcocks
- 125g pitted prunes, chopped
- ¼ cup walnuts, chopped
- 2 spring onions, chopped
- grated rind and juice of 1 orange
- ½ teaspoon cinnamon
- sea salt and freshly ground black pepper, to taste
- 4 slices prosciutto
- extra virgin olive oil, for drizzling
- Wash spatchcocks in cold water and pat dry with absorbent paper. Combine prunes, walnuts, spring onions, orange rind and cinnamon. Season to taste and fill the cavity of each spatchcock with prune mixture. Tie legs together with kitchen twine, and wrap a slice of prosciutto around the breast of each spatchcock. Place in a roasting dish, drizzle with orange juice, olive oil and season with pepper. Roast at 200°C for 35-40 minutes until golden brown and cooked through. Serve with sweet potato mash and green beans.
P.S. The title of this post ‘Little Bird, Little Bird’ is a reference from one of my favourite musicals – Man of La Mancha. For those that know it, the little bird was in a Cinnamon Tree so I couldn’t resist adding a little cinnamon to the mix!
If you are interested here is a clip from the movie, featuring Sophia Loren in the role of Aldonza http://www.youtube.com/watch?v=Qw0h8IwWPs4