Transform Your Summer Dining with This Bold Mexican-Inspired Dish
As the warm weather beckons us outdoors, Thomasina Miers – the culinary genius behind London's Wahaca restaurants – shares her show-stopping recipe for smoky Mexican spatchcock chicken with creamy tomato toast. This vibrant dish promises to be the star of your next alfresco gathering.
The Perfect Summer Centerpiece
Spatchcocking – the technique of butterflying poultry – ensures your chicken cooks evenly and absorbs maximum flavour from Miers' signature Mexican spice blend. The result? Succulent, smoky meat with crisp golden skin that's guaranteed to impress your guests.
Ingredients You'll Need:
- 1 whole free-range chicken (about 1.5kg)
- 2 tbsp smoked paprika
- 1 tbsp ground cumin
- 2 tsp dried oregano
- 3 garlic cloves, crushed
- Juice of 2 limes
- 3 tbsp olive oil
- Sea salt and freshly ground black pepper
The Creamy Tomato Toast Twist
Miers pairs her signature chicken with an indulgent yet simple creamy tomato toast – the perfect accompaniment to soak up those delicious juices. Thick slices of sourdough are topped with a rich blend of roasted tomatoes, garlic, and crème fraîche for a cooling contrast to the spicy chicken.
Preparation Method:
- Spatchcock the chicken by removing the backbone and flattening it
- Mix spices, garlic, lime juice and oil to create a marinade
- Coat the chicken thoroughly and leave to marinate for at least 2 hours
- Roast at 200°C (180°C fan) for 45-50 minutes until golden and cooked through
- Meanwhile, prepare the tomato topping by roasting cherry tomatoes with garlic
- Blend with crème fraîche and spread generously on toasted sourdough
This recipe perfectly captures the essence of summer dining – bold flavours, relaxed preparation, and that irresistible smoky aroma that will have everyone asking for seconds. Whether you're hosting a garden party or simply treating yourself to a special meal, Miers' creation delivers on every level.
