PAPRIKA CHICKEN WITH CHILLI SAUCE OREGANO AND SMOKED PAPRIKA RUB

Serves 6 Prep + cook time: 1 hour, 20 minutes 2 x 1kg chickens 1 punnet micro coriander

CHILLI SAUCE

• 250g fresh long red chillies,

seeded, chopped • 1 tbsp castor sugar • 2 tsp sea salt flakes • ½ cup (125ml) white vinegar • ¼ cup (60ml) water • 1 tbsp smoked paprika • 4 cloves garlic, crushed • 2 tbsp chopped fresh

oregano leaves • 2 tbsp extra-virgin olive oil • 3 tsp sea salt flakes

1. Make the chilli sauce: Stir the ingredients in a small saucepan over high heat; bring to the boil. Reduce the heat and simmer, covered, for 8 minutes or until the chilli is tender. Cool for 5 minutes. Blend the sauce until smooth and

season to taste. Strain the sauce into a jar (makes 1¼ cups.)

2. Preheat a covered barbecue with all the burners on low and the hood closed until the temperature reaches 240°C/220°C fan, or follow the manufacturer’s instructions. 3. Make the oregano and

smoked paprika rub: Combine all the ingredients in a small bowl.

4. Cut the chickens along both sides of the backbone with kitchen scissors; remove and discard the backbones. Turn the chickens over; press down on the breastbone to flatten slightly. Place them skin-side up in a large ovenproof dish or two small ones; rub all over with the oregano and smoked paprika rub.

5. Place the dish in the centre of the barbecue. Turn the burners off underneath the dish; leave the other burners on low. Cook in the covered barbecue for 40 minutes or until browned and cooked through.

6. Serve the chickens cut into portions, topped with the chilli sauce and micro coriander.