Piri piri spatchcock

Piri piri spatchcock

By
From
Taste of Australia
Serves
4
Prep
20 mins
Cooking time
20 mins
Photographer
Stuart Scott

It is thought that the Portuguese introduced the chilli to Europe and the Far East. Piri piri is a traditional Portuguese chilli sauce, which is very popular in Australia and easy to make at home. I like to serve this with the Spiced corn with red cabbage slaw.

Ingredients

Quantity Ingredient
4 x 500g whole free-range spatchcocks
1 teaspoon salt
2 tablespoons flat-leaf parsley, roughly chopped

Piri piri marinade

Quantity Ingredient
80ml extra-virgin olive oil
4 bird’s eye chillies, chopped
6 garlic cloves, peeled and chopped
1 1/2 tablespoons sweet paprika
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 tablespoons white wine vinegar or lemon juice

Method

  1. For the piri piri marinade, warm 1 tablespoon of the oil in a small saucepan over medium–low heat and cook the chillies, garlic, spices and ginger gently until aromatic. Process in a small blender with the remaining oil and the vinegar until it forms a paste. Allow to cool.
  2. To butterfly each spatchcock, place it, breast side down, on a board. Using kitchen scissors, cut along each side of the backbone and remove. Discard or save for stock. Turn the spatchcock over with the legs pointing outwards and wings pointing down towards the legs then flatten with your hands.
  3. Gently push your fingers between the skin and breast of each spatchcock. Divide the piri piri marinade into quarters. Push most of each quarter under the skin of each spatchcock and spread the remainder on the legs and thighs. Cover and refrigerate for at least 3 hours to marinate if possible.
  4. Preheat a barbecue to medium heat and place a silicone sheet, piece of foil or baking paper on the flat hotplate. Season the spatchcocks with the salt and place them, breast side up, on the foil. Cover and cook for 20 minutes or until the juices run clear when the thigh is pierced with a skewer.
  5. Remove the spatchcocks from the oven, cover loosely with foil and allow to rest for 5–10 minutes. Scatter with the parsley and serve.

Wine

  • This dish is quite hot and spicy so a wine with some sweetness is called for. For white wine, try a gewürztraminer. For red, try a dolcetto – the name means ‘little sweet one’ in Italian.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
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