Chargrilled chicken with fig & olive anchoïade
SERVES 4 PREP & COOK TIME 55 MINUTES (+ REFRIGERATION & STANDING TIME)
1.6kg whole chicken
4 cloves garlic, crushed
2 tablespoons fresh rosemary leaves 1 tablespoon finely grated orange rind ½ cup (125ml) orange juice
½ cup (125ml) extra virgin olive oil 1 bunch rocket, trimmed
6 medium fresh figs (360g), quartered lemon wedges, to serve
FIG & OLIVE ANCHOÏADE
⅓ cup (65g) firmly packed soft dried figs, chopped coarsely
1 tablespoon sweet sherry
½ cup chopped fresh flat-leaf parsley ⅓ cup (55g) pitted kalamata olives 8 anchovy fillets
2 teaspoons baby capers
2 small cloves garlic, crushed 2 teaspoons finely grated lemon rind ½ cup (125ml) extra virgin olive oil 2 tablespoons red wine vinegar 2 tablespoons lemon juice
1 Using a knife or poultry shears, cut down both sides of chicken backbone; discard backbone. Turn chicken skin-side up; press down on breastbone with heel of your hand to flatten. Pat dry with paper towel. Place in a large dish.
2 Combine garlic, rosemary, orange rind and juice, and ¼ cup (60ml) of the olive oil in a large bowl. Pour over chicken; turn to coat. Cover; refrigerate for 3 hours or overnight. Meanwhile, make Fig and Olive Anchoïade.
3 FIG & OLIVE ANCHOÏADE Place figs and sherry in a small bowl; stand for 10 minutes. Process softened fig mixture with parsley, olives, anchovies, capers, garlic, lemon rind and olive oil until finely chopped. Transfer to a bowl; stir in vinegar and lemon juice. Season to taste.
4 Heat a covered barbecue (or chargrill plate) to medium-high heat. Remove chicken from dish, reserving marinade. Drizzle chicken with remaining oil; season. Cook chicken for 5 minutes each side or until well browned. Transfer to a roasting pan or ovenproof dish; drizzle with reserved marinade. Return chicken to barbecue; close lid and cook with indirect heat for 30 minutes or until cooked through. Rest for 10 minutes.
5 Serve chicken with anchoïade, rocket, fresh figs and lemon wedges.
Not suitable to freeze or microwave.