Clover Classic peri-peri spatchcock chicken
(02 Dec 2019)


Clover Classic peri-peri spatchcock chicken
 Recipe by Josh Wiid
1 Free range chicken
1 Cup Clover classic smooth low fat yoghurt based dairy snack, plain
2 Red peppers, roasted and peeled
1 Red onion, roasted and peeled
1 Garlic bulb, roasted
1 Tbsp Ginger, crushed
10 Red chillies
10 Red chillies, dried
1 Tbsp Smoked paprika
1 tsp Paprika
1 Tbsp Oregano
1 tsp All spice
1 Lemon, zest and juice
1 Orange, zest and juice
50ml Apple cider vinegar
2 Tbsp Honey / sugar
Salt and pepper
Spatchcock the chicken, pour the yoghurt over the chicken, season lightly with salt and pepper on the outside and inside of chicken, allow to marinade overnight.
Preheat oven to 220 degrees Celsius, or light your braai.
Place the roasted peppers, onion, garlic and ginger in a blender. Blitz until a paste is achieved. Add a small splash of water if needed.
Add all the remaining ingredients and blend until almost completely smooth. Some texture is fine, you just want to avoid whole pieces of chilli.
Marinade and rub the chicken with as much of the peri-peri sauce as needed. This is also great to use a dipping sauce, so no need to try and use all the sauce at once if there is too much.
Place the chicken in a roasting tray if you are cooking in the oven. Roast for fifteen minutes, then drop the temperature to 180 and cook for a further 30 minutes. Check the chicken at this stage for doneness and return to the oven if the meat is still too pink. If you are using a braai, sear the outside of the chicken over hot coals, then cover and cook at a low regulated temperature for 45 minutes, constantly turning, checking and basting as you go.
Once cooked, allow to rest for 5 minutes before carving and serving. Serve with fresh Portuguese rolls, a green salad, and any leftover sauce to dip in.


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