Crispy braaied chicken goes perfectly with this classic French sauce. for this barbecued butterflied chicken with fig & olive anchoiade recipe you need to start this recipe in the morning or a day ahead.
Barbecued Butterflied Chicken with Fig & Olive Anchoiade recipe:
INGREDIENTS
butterflied chicken:
4 garlic cloves, crushed
1½ tbsp finely chopped rosemary leaves
1 tbsp finely grated orange zest
½ cup fresh orange juice
½ cup olive oil
1.6 kg whole chicken, butterflied
6 medium fresh figs, halved
Fig & olive anchoïade:
65 grams soft dried figs, chopped
1 tbsp sweet sherry
½ cup chopped parsley
¼ cup pitted Kalamata olives
8 anchovy fillets
2 tsp baby capers
2 small cloves garlic, crushed
2 tsp finely grated lemon zest
½ cup olive oil
2 tbsp red-wine vinegar
2 tbsp lemon juice
METHOD
butterflied chicken Combine garlic, rosemary, orange zest and juice, and ¼ cup of the olive oil in a bowl.
using a sharp knife or poultry shears,
cut down both sides of the chicken backbone and discard the bone. Turn chicken skin side up, pressing down
on the breastbone with the heel of
your hand to flatten. Place in large dish.
pour the oil mixture over the chicken and turn to coat. Cover and refrigerate for at least 3 hours or overnight.
HEAT a covered braai (or grill plate)
over medium-high heat. Drain chicken, reserving marinade. Drizzle chicken with remaining olive oil, then season. Cook
on the braai for 5 minutes on each side until well browned.
PLACE chicken in a flameproof roasting pan on the braai. Drizzle with reserved marinade. Close lid and cook over indirect heat for 30 minutes or until cooked through. Remove from heat, rest, covered loosely with foil, for 10 minutes.
Fig and olive anchoïade
Combine figs and sherry in a bowl and allow to stand for 10 minutes. Place softened fig mixture in a food processor with parsley, olives, anchovies, capers, garlic, lemon zest and oil, blend until finely chopped.
TRANSFER to a bowl and stir in the vinegar and lemon juice. Season to
taste. Refrigerate until required.
To serve, cut the chicken into pieces. Top with anchoïade and serve with the fresh figs.
TIP: If you don’t have a covered braai, bake the chicken in a 200°C oven for 30 minutes.
HANDS-ON TIME 30 min | TOTAL TIME 1 hour 10 min plus resting | SERVES 4–6 | Gluten-free
butterflied chicken Combine garlic, rosemary, orange zest and juice, and ¼ cup of the olive oil in a bowl. using a sharp knife or poultry shears, pour the oil mixture over the chicken and turn to coat. Cover and refrigerate for at least 3 hours or overnight. HEAT a covered braai (or grill plate) PLACE chicken in a flameproof roasting pan on the braai. Drizzle with reserved marinade. Close lid and cook over indirect heat for 30 minutes or until cooked through. Remove from heat, rest, covered loosely with foil, for 10 minutes. Fig and olive anchoïade Combine figs and sherry in a bowl and allow to stand for 10 minutes. Place softened fig mixture in a food processor with parsley, olives, anchovies, capers, garlic, lemon zest and oil, blend until finely chopped. TRANSFER to a bowl and stir in the vinegar and lemon juice. Season to To serve, cut the chicken into pieces. Top with anchoïade and serve with the fresh figs. TIP: If you don’t have a covered braai, bake the chicken in a 200°C oven for 30 minutes.
HANDS-ON TIME 30 min | TOTAL TIME 1 hour 10 min plus resting | SERVES 4–6 | Gluten-free
Ingredients
Instructions
cut down both sides of the chicken backbone and discard the bone. Turn chicken skin side up, pressing down
on the breastbone with the heel of
your hand to flatten. Place in large dish.
over medium-high heat. Drain chicken, reserving marinade. Drizzle chicken with remaining olive oil, then season. Cook
on the braai for 5 minutes on each side until well browned.
taste. Refrigerate until required.Notes
ALSO SEE SMOKED CHICKEN RECIPE
