Sunday, July 5, 2009

Butterfly Chicken with chilli & Garlic

Thanks to Women's Weekly magazine for this recipe. I don't really roast chickens so I was inspired by this butterflied version and it looked so crispy and tasty in their photos!


You will need:
A whole chicken, I used a 1.7 kg free range chicken
2 cloves of garlic crushed
juice of a lemon
3 teaspoons of mild paprika
1/4 cup of fresh chopped coriander
1/2 teaspoon of chilli powder or chilli flakes
2 tablespoons of olive oil

To butterfly the chicken, wash the chicken in cold water, inside and out and pat dry with paper towel. Place chicken, breast side down on a chopping board. With poultry scissors, cut down both sides of the back bone and discard bone. Open out chicken, turn over and press on the breast bone with heel of hand to flatten.

Combine marinade ingredients and cover chicken with marinade in a large shallow dish. Refrigerate for a minimum of 2 hours to overnight.

To cook, place chicken in a large backing dish, skin side up and wing tips tucked under. Use any reserve marinade to baste chicken with. Cook for approximately 1 hour in an oven set to 249 degrees Celsius. Remove and cover with foil and allow to rest for about 10 minutes.

I served mine with couscous and eggplant and coriander. Alternatively you could serve with roasted veggies.

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