Chilli Garlic Oregano Spatchcock Chicken With Chipotle Aïoli Recipes
CHILLI, GARLIC & OREGANO SPATCHCOCK CHICKEN WITH CHIPOTLE AïOLI
Take simple ingredients beyond the norm with this fabulous spicy, herby spatchcock chicken with chipotle aïoli. Serve with sweet potato wedges and salad
Provided by Diana Henry
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 12
Steps:
- To spatchcock the chicken, set the bird on your worktop, breast-side down, legs towards you. Using good kitchen scissors, cut through the flesh and bone along both sides of the backbone. Remove the backbone and keep it for stock (freeze until you've gathered three or four). Open the chicken, turn it over, then flatten it by pressing hard on the breastbone with the heel of your hand. You'll feel it breaking and flattening under your hand. Remove any big globules of fat and neaten any ragged bits of skin. Now you have a spatchcocked bird.
- Using a pestle and mortar, pound the garlic to a purée with some sea salt flakes. Add the chilli, oregano, extra virgin olive oil and some pepper. Put the chicken in a dish or roasting tin that will fit in your fridge. Gently loosen the skin of the breast, pushing your fingers in between the skin and the flesh. Work your way under the skin, over the legs too, and spoon some of the garlic and herb mixture in under the skin, then spread it all over the chicken, on both sides. Cover with cling film and put in the fridge for a few hours.
- Mix the egg yolk, mustard and crushed garlic together in a bowl. Using electric beaters or a whisk, start gradually adding the oils in little drops. Make sure that each drop has been incorporated before you add the next. If your mixture splits, just start again with a new egg yolk, and gradually add the curdled mixture to it. Add the chipotle paste, lemon juice to taste and seasoning. Cover and keep in the fridge for up to 4 hrs.
- Heat oven to 180C/160C fan/gas 4. Lay the chicken in a roasting tin, breast-side up. Season all over and roast for 1 hr, basting a few times during cooking. To check that the chicken is cooked properly, pierce the bird between the leg and the body - the juices should run clear. Cut into serving pieces and serve with the chipotle aïoli. Roasted sweet potato wedges and a green salad are brilliant on the side. Any leftover aïoli will keep covered in the fridge for two days.
Nutrition Facts : Calories 722 calories, Fat 57 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 50 grams protein, Sodium 0.5 milligram of sodium
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- To spatchchock the chicken, I recommend using kitchen sheers (sharp scissors like THESE). Turn the chicken over so that it is breast side-down on a cutting board. Slide your scissors along one side of the spine (inserting at either the top or the bottom of the cavity), and cut along the side of the spine. Repeat this cut along the other side of the spine until you can totally remove it from the chicken. Discard the spine or save it to make broth (recipe in my ‘Fed & Fit’ book). With the chicken still breast side-down on the cutting board, use your hands to press the bird as flat as possible on the cutting board – spreading the now cut back out as much as possible and putting your weight over the thighs to press them down. To help the chicken lay more flat, use a sharp knife and slice (from inside the cavity) about 1/4 of an inch into the sternum (right between the breasts). This will help the chicken lay flat. Flip the chicken over and prepare to season!
- To prepare the seasoned butter, stir half of all the dry seasonings into the softened butter. Mix until well-combined. To season the chicken, pull the skin on the breast and legs away from the meat. Using either a spoon or your hands, push the seasoned butter under the skin and spread it out as much as possible. Repeat until you’ve used all the butter.
- Once the chicken is seasoned under the skin, mix the rest of the dry seasonings together, and sprinkle them all over the top of the skin.
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