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Spatchcock with cracked wheat pilaf

Spatchcock with cracked wheat pilaf

You’ll need to begin this recipe a day ahead.

“At Ottoman Cuisine in Canberra recently, I really enjoyed a meal of piliç, or marinated spatchcock with cracked wheat pilaf. Would you please request the recipe on my behalf?”
George Pappas, Sydney, NSW

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Spatchcock with cracked wheat pilaf

Serves 4
Cooking Time Prep time 20 mins, cook 30 mins (plus marinating)
4   spatchcock (500gm each), butterflied
200 ml   vegetable oil
Juice   of 2 lemons
2 tbsp   biber salçasi (see note)
2   garlic cloves, crushed
2 tsp each   ground cumin and black pepper
To serve:   lemon wedges
Cracked wheat pilaf
2 tbsp   vegetable oil
1   onion, finely diced
2 tbsp   pine nuts
1 tbsp   tomato paste
2   vine-ripened tomatoes, coarsely chopped
350 gm   fine cracked wheat
2 tbsp   currants
500 ml (2 cups)   chicken stock
¼ cup (loosely packed)   flat-leaf parsley, coarsely chopped


1 Place spatchcock in a single layer in a non-reactive container large enough to fit them snugly and set aside. Combine remaining ingredients in a bowl, pour over spatchcock, turn to coat and refrigerate to marinate, turning occasionally (8 hours-overnight).
2 For cracked wheat pilaf, heat oil in a large saucepan over medium heat, add onion, sauté until tender (5-7 minutes). Add pine nuts, stir until light golden (1-2 minutes), add tomato paste and stir occasionally until paste darkens (1-2 minutes). Add tomato, stir occasionally until it starts to break down (1-2 minutes), then add cracked wheat and currants and stir to combine. Add chicken stock, bring to the simmer, reduce heat to low, cover and cook until liquid is absorbed (5-7 minutes). Set aside and keep warm. Just before serving, add parsley, season to taste and fluff with a fork.
3 Meanwhile, heat a char-grill pan over medium heat, cook spatchcock skin-side down until golden (3-5 minutes), turn and grill until cooked through (5-7 minutes). Halve lengthways and serve hot with cracked wheat pilaf and lemon wedges.

Note Biber salçasi is a Turkish chilli paste available from select delicatessens and Middle Eastern grocers. If unavailable, substitute another chilli paste, such as harissa.

This recipe is from the September 2010 issue of Australian Gourmet Traveller.

RECIPE Ottoman Cuisine, Canberra PHOTOGRAPHY Vanessa Levis STYLING Vanessa Austin and Alice Storey

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