Spatchcocked chicken with chilli, garlic, parsley and almond pangrattato from How to Eat a Peach: Menus, Stories and Places (page 127) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires refrigeration for a couple of hours.

  • ebawden on February 14, 2026

    I halved the oil in the pangrattato as it seemed too much - with absolutely no hankering for more. Still crisped up perfectly.

  • Foodycat on May 20, 2018

    I didn't do the onions, and cooked the chicken on a charcoal grill for 45 minutes. Really delicious - the pangrattato is wonderful and I want to put it on other things, maybe just on spaghetti aglio e olio, or over a cauliflower cheese.

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