The Liv­ing Room’s Miguel turns fresh, sea­sonal pro­duce into a taste sen­sa­tion.

PREP 15 MIN­UTES COOK 40 MIN­UTES SERVES 4 $9 EACH

Homes+ (Australia) - - CONTENTS -

1 large chicken

PIRI PIRI MARI­NADE 3 cloves gar­lic

5 bird­s­eye chill­ies, seeds re­moved, chopped

4 sprigs tar­ragon

2 sprigs oregano

1 bunch basil leaves

Finely grated rind of 1 lime

Finely grated rind and juice of 1 le­mon 3 tea­spoons hot pa­prika 60ml ex­tra-vir­gin olive oil Salt and black pep­per

SALAD

3 medium zuc­chini, sliced length­wise

1 bunch young kale, washed, leaves sep­a­rated

1 salad onion, thinly sliced 2 or­anges, seg­mented 1 large beet­root, grated ¼ cup toasted hazel­nuts

DRESS­ING

60ml orange juice

40ml ex­tra-vir­gin olive oil 30ml white wine vine­gar

STEP 1 Pre­heat a barbecue grill over high heat. Place the chicken, breast down, on a chop­ping board. Use scis­sors to cut along one side of the back­bone from neck to tail. Cut along the other side, re­move back­bone, flip chicken over and push firmly on the breast­bone to flat­ten. Set aside. STEP 2 Com­bine all mari­nade in­gre­di­ents in a mor­tar and pes­tle and pound into a semi-smooth paste. Sea­son gen­er­ously with black pep­per and salt. Set 2 tea­spoons aside for the dress­ing.

Rub half the re­main­ing mari­nade all over and un­der the skin of the chicken un­til well coated.

STEP 3 Place chicken skin side up on the grill. Re­duce heat to medium and cook for 25 min­utes. Brush the skin with some of the re­main­ing mari­nade and turn skin side down. Cook for a fur­ther 8-10 min­utes un­til just cooked through. Re­move from the grill; set aside to rest for 5 min­utes. STEP 4 Toss the zuc­chini and kale in the re­main­ing mari­nade to lightly coat. Cook the veg­eta­bles on the grill un­til lightly charred. Sea­son to taste. Com­bine 1-2 tea­spoons of the re­served mari­nade with the orange juice, olive oil and vine­gar in a screw-top jar and shake to com­bine.

STEP 5 Cut the chicken into 8 por­tions and place on a serv­ing board. Ar­range the charred ve­g­ies and the re­main­ing salad in­gre­di­ents around the chicken and driz­zle over the dress­ing.

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