SPATCHCOCK CHICKEN WITH CHAKALAKA BUTTER AND GREEN AÏOLI
“You can also use the chakalaka butter to make garlic bread or serve it over mielies or steaks.”
Serves 4
EASY
GREAT VALUE Preparation: 50 minutes Cooking: 1½ hours
For the green aïoli: garlic 1 head olive oil 3T sea salt and freshly ground black pepper, to taste large free-range egg yolks 2 lemon ½, juiced
Dijon mustard 1t canola oil 2 cups full-cream plain yoghurt ½ cup parsley 15 g, chopped mint 15 g, chopped
For the chicken:
Woolworths chakalaka 1 x 410 g can butter 200 g, at room temperature whole free-range chicken 1 olive oil, for drizzling sea salt, to taste
chargrilled onion quarters, for serving
1 To make the aïoli, light a braai fire or preheat the oven to 180°C. Slice the head of garlic in half horizontally and place on a large sheet of tin foil. Drizzle with the olive oil, season with salt and wrap in the tin foil. Place in the hot coals or in the oven and roast for 30 minutes, or until soft. Allow to cool, then squeeze the soft roasted garlic out of its skin. Mash with a fork and set aside. 2 Place the egg yolks in a deep bowl with the lemon juice, mustard and a pinch of salt. Whisk until slightly thickened. Slowly add the canola oil in a steady stream, whisking continuously, until all the oil has been added. It should be thick. Stir through the garlic. Halve the aïoli and store one half in an airtight jar in the fridge for up to a week. 3 Add the yoghurt and herbs to the remaining aïoli and blend until smooth using a hand blender. Set aside.
4 Place the chakalaka in a saucepan over a medium heat and reduce by half, stirring occasionally so it doesn’t catch. Set aside to cool. Once cool, add the butter and blend using a hand-blender. Check the seasoning. 5 To spatchcock the chicken, place the bird on a chopping board, breast side down. Using a pair of sharp kitchen scissors, cut along the backbone. Turn over and press down on the bird firmly to flatten it. 6 Carefully lift the skin, taking care not to tear it, and smear the chakalaka butter liberally under the skin. Drizzle with olive oil and season with salt. Wrap a brick in tin foil and place it on top of the bird on a braai grid and braai until cooked. Alternatively, roast at 180°C for 30–45 minutes weighted down with a heavy pan or brick. Serve with the chargrilled red onion quarters.
WHEAT- AND GLUTEN-FREE
WINE: Marras Piekenierskloof Chenin Blanc