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Spiced spatchcock chicken, quince glaze and bejewelled rice
Fruit and vegetables
1
onion
, diced
2
garlic
cloves, chopped
50g/1¾oz dried
cranberries
, chopped
15g/½oz fresh
parsley
, roughly chopped
50g/1¾oz
pomegranate
seeds
Tins, packets and jars
100g/3½oz cut vermicelli
425g/15oz
basmati rice
Cooking ingredients
4 tbsp
olive oil
1 heaped tbsp
baharat
(or ½ tbsp mix of cumin, paprika, ginger, clove, cinnamon and cayenne)
salt and freshly ground
black pepper
100g/3½oz
membrillo
(quince paste)
2 tbsp
olive oil
1 tsp
cinnamon
1 tsp ground
cumin
50g/1¾oz
dried apricots
, chopped
50g/1¾oz toasted
pine nuts
50g/1¾oz slivered
pistachios
Dairy, eggs and chilled
50g/1¾oz
butter
, plus extra for serving
Meat, fish and poultry
1 medium
chicken
, spatchcocked
Other
100ml/3½fl oz
apple juice
Back to recipe
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