Devil Bird

We’ve been on a bit of a chicken buzz lately at Chez Silk. I recently bought a Moroccan Tagine and cooked up some lovely and very easy to prepare meals in it. One of which was Chicken Tagine with preserved lemons and olives. The preserved lemons were a bit tricky to get but we found them in Waitrose, they gave the dish as promised on the label a pleasant sharpness and added a zest and sweet and sour aroma.

Also on the menu was some jerk Chicken that I devoured late one night after a few beers, they were marinated in Reggae reggae sauce which I still highly recommend.

Last night we had Polla Alla Diavola or Devil chicken done on the BBQ. The dish gets its name from its look. You have to spatchcock the chicken which involves slicing out the backbone of the chicken and flattening it out prior to cooking time. The result looks like the head of the devil. Rock...

Next week we move on to Ostrich. If anyone has some good recipes, please add a comment, although spatchcocking an ostrich could pose a bit of a problem!