Peri-peri spatchcock chicken
Ingredients
- 1 medium cucumber, grated and drained
- a pinch nutmeg
- 1 garlic clove, chopped
- 1 tbsp mint, finely chopped
- 1 cup Greek yoghurt
- lemon, juiced
- 1 Granny smith apple, grated
- 6-8 potatoes, sliced
- butter, for roasting
- 1 Woolworths peri peri marinated chicken
- sea salt and freshly ground black pepper, to taste
- 1 tsp red wine vinegar
- 4 tbsp olive oil
- 1 tbsp oregano, chopped
- 2 red peppers, roasted
- 4 garlic cloves
- 2 tsp smoked paprika
- 1/2 tsp chilli flakes
- 1 x 240 g packet Woolworths sundried tomatoes
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 200°C. Add the sundried tomatoes, chilli flakes, paprika, garlic, red peppers, oregano olive oil, lemon juice or vinegar to a pan and season to taste.
- Simmer for 10 minutes, remove from the heat and blend until smooth.
- Carefully lift the skin of the chicken and spread a couple of tablespoons of the sauce underneath without tearing the skin. Spread another few tablespoons on top, dot with butter and drizzle with olive oil.
- Season and roast on a tray of sliced potatoes for 35–40 minutes, basting every 10 minutes.\
- Carefully cut out the backbone of the chicken using a sharp pair of kitchen scissors. Do this by placing the chicken onto a chopping board breast side down with the legs facing you. Cut through the rib bones on either side of the back bone (using the parson’s nose as your guide). This should be quite easy to do and not require too much pressure.
- Flip the chicken over, pull out either side to open it up and gently press down onto the chicken’s breastbone and flatten it out completely to one thickness.
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