Name: Portuguese chicken with fig salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 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

Ingredients

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

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.

Butterflied chickens are available from specialist chicken and butcher shops.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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