Spatchcock Chicken, Mojo Rojo Sauce
Mike ReidIngredients:
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:
- 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
- Pour into a food processor and blitz until smooth.
To Finish:
- 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)
- Coat the chicken in the marinade (reserving a small amount for basting later) and leave for at least 1 hour before cooking.
- Cook over your bbq on a medium heat, basting every few minutes to ensure it stays nice and moist.
- 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
Picnic Cheese Board
Ingredients: Hard Cheese Soft Cheese Blue Cheese 1 baguette A bunch of Green Grapes Honeycomb Salami (sliced) Smoked Salmon Dip Artisan Crackers Beetroot dip Poppy Seed Skordalia Dip Dukkah Stuffed Bell Peppers Marinated Olives (pitted) Method: There are no rules or...
Roasted Brussel Sprout Salad
Ingredients: 700g sprouts (500g trimmed whole, 200g thinly sliced) 3 garlic cloves, crushed 100g kale, thinly shredded 1 red onion, thinly sliced 150ml olive oil 3 lemons, juiced 2 anchovies in oil, chopped 2 tbsp wholegrain mustard 80g hazelnuts, toasted and...
Salt & Pepper Squid Cones
Ingredients: 1 tbsp sea salt flakes 1 tbsp cracked black pepper 8 cleaned squid tubes, thinly sliced Vegetable oil, for deep-frying 1 cup self-raising flour ½ cup mayonnaise Lemon wedges, to serve Method: Place the salt and pepper in a large bowl and mix to combine....
Zucchini Flower & Ricotta Tart
Serves 4 Ingredients: 2 sheets frozen puff pastry, thawed and halved 500g fresh ricotta 8 slices prosciutto 2 tbsp white balsamic vinegar 2 tbsp extra virgin olive oil Sea salt and cracked black pepper 6 zucchini flowers, halved and stamens removed, or 1 zucchini,...
Orecchiette with Broccolini
This recipe is brought to you with the help of our friends at Perfection Fresh Ingredients: 500g orecchiette pasta Table salt for pasta water 2 heads broccolini, cut into small pieces, use stalk as well 4 birds eye chilli, sliced finely 5 cloves garlic, chopped 4...
Okonomiyaki (Japanese Pancake)
Ingredients: ½ of a Wombok Cabbage (Shredded ) 3 Carrots (2 grated & 1 julienned) Daikon (julienned) - optional 3 eggs 1 cup of Corn Flour Spring Onions (Chopped) Mint Black & White Sesame Seeds Caster Sugar White Vinegar Kewpie Hoisin Chilli - optional Fried...
