The Living Room’s Miguel turns fresh, seasonal produce into a taste sensation.
PREP 15 MINUTES COOK 40 MINUTES SERVES 4 $9 EACH
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
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
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.