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Spicy piri-piri glazed spatchcock

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The Three Blue Ducks' piri-piri-glazed spatchcock with herbed polenta.
The Three Blue Ducks' piri-piri-glazed spatchcock with herbed polenta.Edwina Pickles

If you're not sure how to butterfly the spatchcock, ask your butcher to do it. You can substitute a butterflied chicken for the spatchcock, just cook it longer in the oven.

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Ingredients

  • 5 medium-long red chillies

  • 4 garlic cloves 

  • knob ginger, peeled

  • 100ml lemon juice

  • 100ml olive oil

  • 2 tsp salt

  • 2 spatchcocks, butterflied (or use chicken)

  • salt flakes and freshly ground pepper

  • ½ bunch thyme

  • 50ml vegetable oil

  • 1 tbsp brown sugar

Method

  1. 1. Preheat oven to 200C. 

    2. To make piri piri, add the chillies, garlic, ginger, lemon juice, olive oil and salt to a blender. Blitz until smooth and velvety and set aside.

    3. Season the spatchcocks generously with salt and pepper. Sprinkle with thyme leaves.

    4. Put a large, heavy-set frying pan (cast-iron / oven-proof) on a high heat. Add the oil and bring to smoking point.

    5. Add spatchcocks to the pan, skin-side down, and fry for 8-10 minutes until the skin is crispy and golden brown. If using chicken, you will need to cook a little longer.

    6. Turn the spatchcocks over and use a pastry brush to glaze them generously with the piri piri sauce.

    7. Put the whole frying pan into the oven and cook for a further six minutes.

    8. Remove from the oven.

    Suggestion: Serve with herbed polenta.

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Original URL: https://www.watoday.com.au/link/follow-20170101-gq3xvl