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Ingredients
- 1 organic free-range chicken (1.5kg - 2kg)
- 2 medium onions (roughly chopped)
- 4 red chillies (chopped)
- 3 garlic cloves (crushed/chopped)
- 2 tsp sweet/smoked paprika
- 2 tbsp red wine vinegar
- 2 tbsp chopped parsley
- 2 tbsp olive oil
- lemon wedges and Tabasco / haressa, to serve
1 To spatchcock the chicken, flip it over so the backbone is facing you. Using a sturdy pair of kitchen scissors or poultry scissors, cut down either side of the backbone. Turn the chicken over and push down firmly on the breastbone to flatten out the bird. Make a few slashes in each leg joint. Preheat oven to 180°c / Gas Mark 4. (its good to wash your hands before moving on to stage 2)
2 Put the chillies and garlic in a food processor with a good pinch of salt, or use a pestle and mortar. Blend to a paste, then add the paprika, vinegar, parsley and olive oil. Mix well, then smear over the chicken. Leave to marinate for at least 1 hr or overnight if possible. (You can freeze this at this stage)
3 In an open casserole / oven proof large pan - place the spatchcock chicken on a bed of the roughly chopped onions. Bake in for 40 minutes. It is best to use a meat thermometer and check that in the thickest part of the thigh/breast (without touching a bone) the meat has reached 72°c but in any case check that the juices run clear. To char the skin, grill for a further 5-10 mins. Serve with lemon wedges, and Tabasco/haresa if you like it hot.
