Portuguese Chicken with Fig & Watercress Salad

SERVES 4 PREPARATION 15 MINUTES COOKING 30 MINUTES (PLUS MARINATING)

2 x 1kg whole chickens, butterflied

1 bunch watercress, trimmed

2 shallots, thinly sliced

4 figs, quartered

2 tablespoons white balsamic vinegar

1 / 3 cup olive oil

2 teaspoons Dijon mustard lemon wedges to serve

MARINADE

1 / 3 cup lemon juice

¼ cup olive oil

2 tablespoons smoked paprika

2 tablespoons dried oregano

4 garlic cloves

2 fresh long red chillies, deseeded, chopped

1. Place chicken breast-side up into a large roasting tray. Tuck wing tips under and firmly press down on the breastbone to flatten.

2. MARINADE. In a small food processor, pulse all ingredients until smooth. Season. Pour marinade over chicken and rub evenly into skin. Chill for 30 minutes.

3. Preheat a barbecue or char-grill plate on high. Cook chickens, breast-side down, covered, for 15 minutes until charred. Turn and cook, covered, for 15 minutes until cooked through. Remove from heat and set aside loosely covered with foil.

4. In a large bowl, toss watercress, shallot and figs.

5. In a small jug, whisk balsamic, oil and mustard. Season to taste. Toss dressing with salad.

6. Serve chickens with watercress and fig salad, accompanied with lemon wedges.