Ingredients
Method
1.Rub the herbs into the halved spatchcocks and allow to sit for 30 minutes to absorb some of the flavours. Heat the oil in a heavy-based, wide pan (with a lid) and brown the spatchcocks on both sides. Remove and set aside.
2.Add a little more oil if necessary and sauté the onions until soft and translucent. Add the garlic and cook for 2 minutes, then the carrots, tomatoes and olives. Cook on low heat for 10 minutes, stirring with a wooden spoon from time to time.
3.Add the rice and coat it thoroughly with the other ingredients then splash on the wine – it will bubble Â- followed by 1 cup of boiling water. Stir well, season with salt and pepper and cover the pan to get the rice cooking for about 10 minutes.
4.Then return the spatchcocks to the pan, cut side down and gently push them into the rice so they almost touch the base of the pan. Replace the lid and cook for another 20-25 minutes.
5.Check to make sure the rice is cooked, if still a bit hard in the middle add some more boiling water and cook for a few minutes longer. A can of anchovies can be added at the last moment for piquancy.
6.Garnish with chopped parsley and serve immediately.
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