POR­TUGUESE SPATCH­COCK AND TOAST

For the fire

Go! Camp & Drive - - Camp Food -

Take this chicken off the braai and leave it to rest on top of braaied bread… and then en­joy the chicken to­gether with the sauce­soaked bread.

In­gre­di­ents

(enough for 6) 1 whole chicken of 2,5 kg 2 tea­spoons chilli flakes 2 ta­ble­spoons smoked pa­prika 6 cloves gar­lic, crushed 1 ta­ble­spoon coarse salt 1 tea­spoon ground co­rian­der ¼ cup red wine vine­gar ½ tea­spoon black pep­per ½ cup olive oil 1 whole sour­dough loaf, sliced 4 lemons, cut in half ½ cup chopped pars­ley

Here’s how

1 Us­ing a pair of sharp scis­sors, cut the chicken down each side of the back­bone. Take out the back­bone and but­ter­fly the chicken. 2 Mix to­gether the chilli flakes, pa­prika, gar­lic, salt, co­rian­der, red wine vine­gar, black pep­per and ¼ cup olive oil. Rub the chicken prop­erly with half of the mari­nade and put the rest aside. 3 Driz­zle the re­main­ing ¼ cup olive oil over the bread slices and braai the bread on a grid un­til crispy. Place the bread in a sin­gle layer at the bot­tom of a flat dish. Braai the lemon halves with the cut side fac­ing down un­til caramelised. Also put that in the dish. 4 Braai the chicken over medium coals un­til cooked through – about 45 min­utes. Con­tinue paint­ing the chicken with the re­main­ing mari­nade. 5 Leave the chicken to rest on top of the bread for 15 min­utes, then sprin­kle with the pars­ley. Por­tion the chicken and serve with the bread and a squeeze of lemon juice. go! Drive & Camp says Keep loads of servi­ettes handy for this saucy af­fair.

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