RHUBARB-GLAZED CHICKENS WITH RADICCHIO SLAW

PREP + COOK TIME 1 HOUR 15 MINUTES SERVES 4

4 x 500g small fresh chickens 2 radicchio hearts (400g),

leaves separated

½ cup (60g) roasted pecans,

chopped coarsely

½ cup (65g) dried cranberries,

chopped coarsely

¼ cup (60ml) lemon juice

½ cup (125ml) extra virgin olive oil

RHUBARB GLAZE

1/3 cup (80ml) olive oil

3 cups (375g) coarsely chopped

rhubarb (see tips on page 97) 1 small red onion (100g), sliced thinly 2 cloves garlic, crushed

½ cup (125ml) passata

(Italian cooking sauce)

½ cup (125ml) apple cider vinegar

1/3 cup (115g) honey

1½ tablespoons smoked paprika

1 Make rhubarb glaze. Reserve half the glaze for serving.

2 Preheat oven to 180°C/160°C fan. Line two oven trays with baking paper. 3 Rinse chickens; pat dry inside and out. Use kitchen scissors to cut down each side of the backbones; discard backbones. Turn chickens over and press firmly on the breast to flatten. Brush chickens all over with some of the remaining glaze.

4 Cook chickens, breast-side down, on a heated oiled grill plate (or grill or barbecue) over medium-high heat for 1 minute or until grill marks appear. Transfer to trays. Brush generously with remaining glaze. Roast chickens for 25 minutes or until cooked through. Cover; rest for 5 minutes. 5 Meanwhile, place the radicchio and pecans in a large bowl. Place the cranberries, juice and oil in a screw-top jar; shake well. Pour the dressing over salad, season; toss gently to combine.

6 Serve chickens with radicchio slaw and reserved glaze.

RHUBARB GLAZE

Heat oil in a medium saucepan over medium heat; cook rhubarb, onion and garlic, stirring, for 5 minutes or until softened. Add remaining ingredients; simmer over low heat, stirring occasionally, for 20 minutes or until thickened. Cool glaze for 5 minutes. Blend or process until smooth; season to taste.