Marinated spatchcock chicken with kiwi hot sauce
- Prepare
- overnight
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
This roast chicken recipe is served with a hot sauce made from kiwi fruit, lime and chipotle sauce.
Ingredients
For the chicken
- mango: 1 overripe mango, peeled, stone removed and flesh chopped
- shallot: 1 banana shallot, roughly chopped
- garlic: 1 garlic clove, thinly sliced
- Scotch bonnet chilli: 1 red Scotch bonnet chilli, chopped
- lime: ½ lime, juice only
- bay leaf: 1 bay leaf
- caster sugar: 50²µ/1¾´Ç³ú caster sugar
- rice vinegar: 50ml/2fl oz rice vinegar
- chicken: 1 medium free-range chicken, spatchcocked
For the kiwi hot sauce
- kiwi fruits: 2 ripe kiwi fruits, peeled and cut in half
- spring onions: 4 spring onions, green parts only
- chilli: 1 fresh jalapeño or green chilli, seeds removed and chopped
- fresh coriander: 30g/1oz fresh coriander, chopped
- limes: 2 limes, juice only
- chipotle: 2 tbsp chipotle sauce
- black pepper: salt and freshly ground black pepper
For the radicchio salad
- radicchio: 2 heads small–medium radicchio, cut into wedges
- vinegarvinegar: 2 tbsp pear vinegar (or apple cider vinegar)
- honey: 1 tbsp honey (Manuka if possible)
- shallot: 1 banana shallot, finely chopped
- olive oil: 150ml/5fl oz good-quality olive oil
- chives: 1 tbsp snipped fresh chives
- nashi: 1 nashi pear, spiralised on a Japanese spiraliser or cut into ribbons with a mandolin or sharp knife
- black pepper: salt and freshly ground black pepper
Method
To make the chicken, place the mango, shallot, garlic, chilli, lime juice, bay leaf, sugar and vinegar in a small saucepan over a medium heat. Cook slowly until the ingredients are softened, ensuring the sauce does not catch on the bottom of the pan. Remove from the heat and leave to cool slightly.
Pour into a food processor and blend until smooth. Coat the chicken in the mango marinade, cover and leave in the fridge for a minimum of 1 hour or ideally overnight as the flavour will only improve.
Preheat the oven to 200C/180C Fan/Gas 6. Grill the chicken, skin-side down, on a griddle pan skin until coloured and char lines have formed. Turn the chicken over and seal the other side for about 2 minutes. Roast the chicken in a roasting tin in the oven for 30–40 minutes, or until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.
To make the kiwi hot sauce, place the kiwi fruit, spring onion and chilli in a large, non-stick frying pan over a medium heat. Lightly char everything, turning every now and again, then place in a blender with the coriander, lime juice and chipotle sauce. Blitz until smooth, then taste and season with salt and pepper.
To make the radicchio salad, cook the radicchio over a medium heat in a griddle pan until nicely charred on all sides. Combine the vinegar, honey, shallot, oil and chives in a small bowl and season with salt and pepper. Arrange the radicchio and pear on a serving plate and top with the chive dressing.
Serve the chicken with the hot sauce and salad on the side.
