Spatchcock Chicken, Mojo Rojo Sauce

Mike Reid

Ingredients:

Recipe brought to you with the help of our friends at BIG4

Serves: 4

  • 1 Free-range spatchcocked Chicken (about 2kg)
  • 1 Sweet potato, baked
  • 100ml Yoghurt
  • ½ bunch dill, chopped
  • 1 Mango, overripe
  • 1 Shallot, roughly chopped
  • 1 Garlic clove, sliced
  • 1 Thai Red Chilli, chopped
  • 1 Lime, juiced
  • 1 Bay Leaf
  • 50g Caster Sugar
  • 50ml Rice Vinegar

Method:

Spiced Mango Puree:

  1. Heat a small pot on a stove over a medium heat, add all ingredients and cook slowly until soft, ensuring it does not catch on the bottom of the pan. Remove from heat and allow to cool slightly
  2. Pour into a food processor and blitz until smooth.

To Finish:

  1. Remove the back bone from your chicken with a sharp knife, you want to be left with just the spatchcock (ideally purchase in like this to avoid the extra work)
  2. Coat the chicken in the marinade (reserving a small amount for basting later) and leave for at least 1 hour before cooking.
  3. Cook over your bbq on a medium heat, basting every few minutes to ensure it stays nice and moist.
  4. It should be a gorgeous golden colour, slightly crispy and charred in places when cooked. Serve with a little more of the marinade if you like, works equally well as a sauce.

Our friends at Wine Selectors suggest pairing this dish with a Shiraz Viognier.

Similar Recipes

Roasted Broccoli Soup

Roasted Broccoli Soup

Ingredients: 2 heads broccoli 1 large leek, halved lengthwise, rinsed 2 tbsp extra virgin olive oil 1 head garlic, unpeeled 4 cups (1L) chicken or vegetable stock 120g baby spinach leaves 125g sour cream, plus extra to serve Chilli flakes & herbs, such as basil,...

Vegetable Tempura

Vegetable Tempura

This recipe is brought to you with the help of our friends at Asian Inspirations Ingredients: 2 pieces Shimeji mushroom (thinly sliced) 2 pieces Red capsicum (thinly sliced) 2 pieces Zucchini (thinly sliced) 2 pieces Eggplant (thinly sliced) 2 pieces Sweet potato...

Jollof Rice

Jollof Rice

Ingredients: 30ml Vegetable oil 1 tin of chopped tomatoes  3 small red onions, 1 sliced, 2 roughly chopped  1 Red Scotch bonnet, finely chopped  100g Tomato paste  2 Tsp curry powder  1 Tsp Thyme, Fresh preferably but dried will also work 2 Bay leaves  1lt Chicken...

Quiche Lorraine

Quiche Lorraine

Ingredients:For pastry:  225g Plain Flour 100g Butter, unsalted (Make sure it’s really cold!) 4 Tbsp water, chilled  For Filling:  250ml Cream  2 Large Eggs 200g Gaunchalie (or bacon)  1 Brown Onion, diced  100g Heritage baby tomatoes (halved) 125g Gruyère cheese  50g...

Venison With Cranberry Sauce

Venison With Cranberry Sauce

This recipe is brought to you with the help of our friends at Ocean Spray Ingredients: 400g Venison Loin  1 Carrot chopped 1 Brown onion, diced  1 Bay Leaf  2 Sprigs Rosemary  1 Bulb Garlic 1 Glass Red wine  1 Tbsp Tomato paste  700ml Beef Stock  100g Dark chocolate ...

Corn Fritters

Corn Fritters

Ingredients: 100g self raising flour  1 egg  3 tbs sour cream 2 tins corn ½ bunch coriander 1 bunch spring onions  2 avocados 1 shallot 1 long red chilli 2 limes Method: n a mixing bowl, combine your egg, the tinned corn, ½ a shallot, sour cream and flour together,...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!