Paprika chicken with chilli sauce
SERVES 6 PREP AND COOK TIME 1 HOUR 20 MINUTES
2 x 1kg chickens fresh coriander, to serve
CHILLI SAUCE
250g fresh long red chillies, seeded, chopped 1 tablespoon caster sugar 2 teaspoons sea salt flakes ½ cup (125ml) white vinegar ¼ cup (60ml) water
OREGANO AND SMOKED PAPRIKA RUB
1 tablespoon smoked paprika 4 cloves garlic, crushed 2 tablespoons chopped fresh oregano leaves 2 tablespoons extra virgin olive oil 3 teaspoons sea salt flakes 1 CHILLI SAUCE Stir ingredients in a small saucepan over high heat; bring to the boil. Reduce heat; simmer, covered, for 8 minutes or until chilli is tender. Cool for 5 minutes. Blend the sauce until smooth; season to taste. Strain the sauce into a bowl.
2 Preheat a covered barbecue with all burners on low and hood closed until temperature reaches 240°C/475°F, or follow manufacturer’s instructions.
3 OREGANO AND SMOKED PAPRIKA RUB Combine ingredients in a small bowl.
4 Cut chickens along sides of backbone with kitchen scissors; remove and discard backbones. Turn chickens over; press on breastbone to flatten slightly. Place chickens skin-side up, in one large ovenproof dish or two small ones; rub all over with the Oregano and Smoked Paprika Rub.
5 Place the chicken in dish(es) in centre of barbecue; turn burners off underneath chicken, leaving other burners on low. Cook with the hood closed for 40 minutes or until the chickens are browned and cooked through.
6 Serve the chickens cut into portions, topped with Chilli Sauce and coriander.
Not suitable to freeze or microwave.