Brined Spatchcock Chicken & Grilled Peach Fattoush
1 spatchcock chicken
1 cup water + 4 cups ice water
- ¼ cup sugar
- ¼ cup kosher salt
- 1 cinnamon stick
- 4 green cardamom pods, crushed
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 bay leaf
- 2 tsp shawarma seasoning (store bought or homemade)
- ¼ cup olive oil
2 large pitas, torn into 1 inch pieces
¼ cup extra virgin olive oil
1 tsp sumac
1 tsp garlic powder
1 tsp kosher salt
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- Juice of 1 lemon
- 1 garlic clove, grated
- 2 tsp honey
- ½ tsp sumac
- ½ tsp salt
- 1 large head of butter lettuce or romaine, roughly chopped
- 4 medium ripe peaches, halved & pits removed (soft peaches are not ideal as you won’t be able to half them without squishing them)
- Extra virgin olive oil
- 1 small red onion, thinly sliced
- ¼ cup fresh tarragon leaves
- ¼ cup fresh mint leaves
To make the brine:
In a small saucepan bring 1 cup of water, sugar, salt, cinnamon stick, cardamom pods, cumin seeds, coriander seeds and bay leaf to a boil. Once boiling turn off the heat and allow to steep for 5 minutes. Add hot brine to a large bowl and add ice water. Stir to combine and allow the brine to come to room temperature. Once room temperature, submerge chicken in the brine, cover and refrigerate for 8 hours up to 24 hrs.
To make the crispy pita:
Preheat the oven to 400F. On a large baking tray lined with parchment paper, toss torn pita, olive oil, sumac, garlic powder & salt. Bake for 8-10 minutes or until golden and crisp. Allow to cool completely & store in an airtight container until ready to use.
To make the dressing:
Combine all dressing ingredients in a mason jar, seal with a lid and shake to combine. Set aside until ready to use.
To grill the chicken:
Preheat 3 burners of the grill to high. Remove chicken from the brine & pat dry with paper towels. Discard the brine. Rub chicken all over with olive oil and season with shawarma seasoning. Place chicken breast side down over the centre burner and immediately turn the centre burner off and turn the outside burners down to medium heat. Close the lid of the grill and cook for 45-55 minutes, flipping chicken over halfway through. Keep an eye on the grill as it may flare. Cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads 165F.
While the chicken is grilling, brush the cut side of each peach half with a little bit of olive oil. Place peach halves cut side down on the grill and grill for 3 minutes. Remove from grill and set aside.
Remove the chicken from the grill and allow it to rest while you assemble the fattoush platter.
To assemble the salad:
Arrange lettuce on the bottom of a large serving platter. Arrange grilled peach halves on top of the lettuce and scatter crispy pita, red onion, mint & tarragon on top. Place grilled chicken in the centre of the platter and drizzle dressing on top just before serving. Garnish with more sumac, if desired
Carve chicken tableside.
*The same brine recipe can be used for chicken breast, if desired. If using chicken breast reduce the brining time to 2 hours and reduce grilling time accordingly.