Recipe

Portuguese chicken with fig salad

Jul 31, 1976 2:00pm
  • 40 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Portuguese chicken with fig salad
  • 4 piece (170g), bottled, roasted red capsicums (bell peppers) drained
  • 1/2 cup fresh coriander (cilantro)leaves, loosely packed
  • 1/4 cup (90g) honey
  • 1/4 cup (60ml) olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon lemon rind, finely grated
  • 1 tablespoon lemon juice
  • 4 whole dried long red chillies
  • 4 x 500g chickens, butterflied
Fig salad
  • 2 tablespoon white balsamic vinegar
  • 2 tablespoon lemon-infused olive oil
  • 60 gram baby spinach leaves
  • 4 (320g) large figs, quartered
  • 1/2 cup (40g) shaved parmesan cheese

Method

Portuguese chicken with fig salad
  • 1
    Blend or process capsicum, coriander, honey, oil, vinegar, rind, juice and chilli until smooth. Combine capsicum mixture with chickens in large bowl, cover, refrigerate 3 hours or overnight.
  • 2
    Season chickens, cook on heated oiled barbecue (or grill or grill pan) about 20 minutes. Remove from barbecue, cover chickens, stand 10 minutes.
  • 3
    Make fig salad. Combine vinegar and oil in screw-top jar, shake well, season. Combine with remaining ingredients in large bowl, toss gently.
  • 4
    Cut chickens into serving-sized pieces; serve with salad.

Notes

Butterflied chickens are available from specialist chicken and butcher shops.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food