PORTUGUESE SPATCHCOCK AND TOAST
For the fire
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.
(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
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.