Persian roast spatchcocked chicken and nutty hoarders

A rude awakening

We were battered by Storm Nils on Wednesday night, and Thursday morning proved to be a rude awakening. We had no electricity, no mobile reception, missing roof tiles, and more than a few fallen trees. The horses lost a substantial stretch of fencing, but thankfully the promise of breakfast proved more compelling than freedom, and they stayed put.

A walk through the forest has now become something of an extreme sport, as I discovered firsthand this morning when I slipped and landed bottom-first in a river. Roll on spring!

Nutty ventilation systems

As if that weren’t enough, both cars have recently begun to emit strange, groaning noises whenever the ventilation is switched on. A couple of months ago, we took the first car to the garage, only to discover that mice had chewed the ventilation system to pieces. The second car went in this week. The mechanic emerged looking baffled, snacking on a handful of nuts. He had found the ventilation system packed to the brim with pistachios, which explained the groaning; it was clearly suffering from acute indigestion!

The most astonishing part is that the only pistachios anywhere nearby are in the kitchen, a good 50 metres from where the cars are parked. It seems we are inadvertently housing and catering to some remarkably fit and determined, pistachio-hoarding mice!

The tradition of le poulet du dimanche, or Sunday roast chicken dates back to the 19th Century, and has remained a French family tradition ever since. Chickens were affordable and raised at home, making them ideal for a special Sunday meal after church. Over time, roast chicken with potatoes became a symbol of comfort, family gatherings, and simple French culinary heritage.

This version has become my go-to roast chicken recipe.

Recipe for Persian roast chicken (serves 4)

• 1.5kg chicken
• Bay leaves

Marinade

• 1 tablespoon fresh turmeric, grated
• 1 tablespoon fresh ginger, grated
• 3 cloves of garlic, crushed
• 2 teaspoons chilli flakes
• 2 teaspoons nigella seeds
• 3 tablespoons coconut aminos (or soya sauce)
• 1 tablespoon sesame seed oil
• 1 tablespoon runny honey
• Sea salt and freshly ground black pepper

Spatchcock the chicken by placing it breast-side down on a chopping board. Using either a sharp knife, or heavy-duty scissors, cut down either side of the backbone, which you should then remove. Turn the chicken breast-side up and gently press down until as flat as possible. Transfer the chicken to a roasting tray and set aside.

Mix the marinade ingredients together, combining well. Rub the marinade all over the bird and leave to marinate for at least 15 minutes (can be left overnight in the fridge). Add a couple of bay leaves to the breast. Place the chicken in a preheated oven (200°C) and roast until browned a cooked through (roughly an hour – the juices should run clear when the thickest part of the thigh is pierced with a fork). Remove from the oven and leave to rest for five minutes before serving.