Spatchcock with Saffron Yoghurt and Rice

Spatchcock with Saffron Yoghurt and Rice

45 minutes
NaN Serves

The beauty of using a spatchcock and using this technique is that it gives you the confidence to cook a whole bird on the BBQ and ensure that its cooked all the way through without burning it. The saffron yoghurt marinade not only imparts delicate floral flavours and aromas into the meat but also gives you the most vibrant looking centre piece to wow your friends and family with. This pairs extremely well with the Estate Label Chardonnay.


  • 2 Spatchcocks
  • 6 tbsp Greek yoghurt
  • 1 tsp Saffron powder (see note)
  • 1 cup Basmati Rice
  • 1\/4 bunch Fresh Parsley
  • 2 tbsp Barberries
  • 2 tbsp Slivered pistachios
  • 30g Butter
  • Lemon juice
  • Vegetable oil
  • Salt and pepper
  • NOTE: (To make the saffron powder add 250mg of saffron (1 small pack from the supermarket) to 1 tbsp of caster sugar and grind together to form a pale orange powder. Store in an airtight container)


  1. Begin by butterflying your spatchcock. Using strong scissors, cut the spine out of the bird. Turn the spatchcock over and firmly press down on the bird using the heal of your hand to flatten by breaking the wish bone.
  2. In a large bowl, mix the yoghurt, saffron powder and squeeze of lemon juice and season with salt and pepper. Put the chicken in the bowl and coat all over with the marinade, cover and place in the fridge to marinade for at least 30 minutes.
  3. Meanwhile, prepare the rice. Wash the rice until the water runs clear then in a pot of heavily salted water, cook the rice until just soft on the edges. Strain the rice and rinse under cold water and return to the pot. Create a mound with the rice, poke 5 holes in the mound using the handle of a wooden spoon, pour over \u00bc cup of water drizzle over some vegetable oil and cook for 10 more minutes covered and allow the rice to steam. Remove from the heat.
  4. Dissolve half a tsp of the saffron powder in a tbsp of boiling water. Put 3 tbsp of the rice into a bowl and mix with the saffron water until all the grains are coated and golden in colour. Set aside.
  5. Remove the spatchcocks from the fridge and allow to come to room temperature. Heat the BBQ to a medium high heat and cook the spatchcocks for about 20 minutes or until juices run clear when inserting a knife. Turn the spatchcocks occasionally throughout the cooking process and continue basting with the remaining marinade. Remove from the heat and allow to rest.
  6. Melt the butter in a small pan and cook the barberries and pistachios for about 1 minute until coated in butter. Remove from the heat.
  7. Serve the spatchcocks on a large serving platter with fresh parsley. Garnish the rice with the barberries, slivered pistachios and serve on the side.