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Spatchcocked roast chicken, cous cous and Mexican corn
Spatchcocked roast chicken, cous cous and Mexican corn

Before you jump to Spatchcocked roast chicken, cous cous and Mexican corn recipe, you may want to read this short interesting healthy tips about Turn to Food to Improve Your Mood.

Mostly, people have been trained to think that “comfort” foods are bad for the body and have to be avoided. But if your comfort food is candy or junk food this can be true. Otherwise, comfort foods could be very healthy and good for you. There are some foods that, when you eat them, could improve your mood. When you are feeling a little down and are needing an emotional pick-me-up, try a few of these.

Build a trail mix out of seeds and/or nuts. Your mood can be elevated by eating peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, etc. This is possible since these foods are high in magnesium which raises your production of serotonin. Serotonin is called the “feel good” chemical substance and it tells your brain how you should be feeling all the time. The more serotonin you have, the more pleasant you will feel. Not only that but nuts, specifically, are a terrific protein food source.

So you see, you don’t have to turn to junk food or foods that are bad for you to feel better! Try a couple of of these suggestions instead.

We hope you got benefit from reading it, now let’s go back to spatchcocked roast chicken, cous cous and mexican corn recipe. You can have spatchcocked roast chicken, cous cous and mexican corn using 12 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Spatchcocked roast chicken, cous cous and Mexican corn:
  1. Use whole chicken
  2. Get lemon
  3. Use olive oil
  4. You need fresh thyme
  5. You need cous cous
  6. Prepare chicken stock
  7. Use rocket
  8. Use corn cobs
  9. Provide grated hard cheese
  10. Prepare paprika
  11. You need lime
  12. Get butter
Steps to make Spatchcocked roast chicken, cous cous and Mexican corn:
  1. First, spatchcock your chicken. Turn the chicken upside down, and using a very sharp boning knife, cut from end to end through the breast bone. Pull it out flat, and place on a wire rack in a roasting tray.
  2. In a small bowl, mix your olive oil and the juice from the whole lemon. Add salt and pepper, and the leaves from about 4 sprigs of thyme to this. Spoon this onto the spatchcocked chicken, rubbing it deep into every crevice. Throw the used lemon chunks into the pan, and lay another bunch of thyme sprigs on the chicken and around the pan.
  3. Put the spatchcocked chicken in a preheated oven at around 200c. It should take around 45 minutes, but it’s likely best to judge it by whether the skin is suitably crispy, and whether the juices run clear.
  4. A half hour gone, boil the sweetcorn for about 15 minutes, then drain it, and allow it to steam dry. Melt the butter in a microwave on a plate, and put the grated cheese on a separate plate. Roll each cob in the butter, then sprinkle a little paprika on, before rolling in the cheese, pressing down hard to make it stick.
  5. Remove the spatchcocked chicken from the oven, and transfer to a plate, covering it in tinfoil to rest. Switch the oven to grill, and put the corn on the cobs under, close enough to burn ever so slightly. You’ll need to monitor and turn this as you do the last bits.
  6. Remove the rack, lemon, and thyme from the roasting tin, and stick this on a hob at a medium heat. Pour in the mug full of stock, and bring to the boil, scraping the bottom of the pan to mix in all the lovely juices. Switch the hob off and add the cous cous in an even layer, then cover with the tin foil from the chicken while you carve.
  7. Put the chicken and corn on a plate, then remove the tin foil from the cous cous, which should have soaked up all the liquid. Mix in a handful or two of rocket leaves and mix it all up, separating all the grains.Add to your plate and enjoy.

Spatchcock chicken uses a butterflying technique to remove the backbone to ensure juicy meat and golden crisp skin. The chicken needs to roast long enough to make sure the dark meat is cooked through, but you don't want to dry out the rest of the bird while doing. Removing a chicken's backbone—a technique called spatchcocking (or butterflying)—ensures juicy meat and golden crisp skin in less time than roasting a whole bird. Although it does require some simple knife skills, it's the best and fastest way to. A spatchcocked (aka butterflied ) chicken is a whole chicken with its backbone removed. "This spatchcock method for grilling a whole chicken lets the interior heat up faster and more evenly than the traditional method for grilling a whole bird," says Bibi.

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