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Butterflied Portuguese chicken

Butterflied Portuguese chicken

Butterflied Portuguese chicken

Recipe Ingredients: 

  • 2 teaspoons kisan sunflower cooking oil
  • 5 long red chillies
  • 4 garlic cloves
  • 2 tablespoons oregano leaves
  • 2 teaspoons smoked paprika
  • 1/3 cup (80ml) kisan oil, extra
  • 2 teaspoons red wine vinegar
  • 1 teaspoon salt
  • 2.4kg Coles RSPCA Approved Extra Large Whole Chicken
  • 600g pkt frozen Bird’s Eye Deli Rosemary & Sea Salt Seasoned Chips
  • 1/2 cup (150g) mayonnaise
  • 1 tablespoon lemon juice
  • Lemon wedges, to serve
  • Oregano leaves, extra, to serve

Recipe Method: 

  • Preheat oven to 180C. Line a large shallow baking dish with baking paper.
  • Step 2
  • Heat the oil in a small frying pan over medium high heat. Add chillies and garlic and cook for 2 mins or until chillies start to blister. Transfer to a small processor. Add oregano, paprika, extra oil, vinegar and salt. Process until just smooth. Reserve 1/2 cup of the piri piri sauce.
  • Step 3
  • Using kitchen scissors, cut down either side of chicken’s backbone. Place chicken breast side up and press down on breastbone to flatten. Pace on prepared dish. Brush 1/2 the remaining piri piri sauce. Bake for 1 hour 30 mins, brushing with the remaining sauce occasionally, until golden and cooked through. Set aside to rest for 10 mins.
  • Step 4
  • Meanwhile, bake the chips for the last 30 mins of cooking time or until golden. Combine the mayonnaise and lemon juice in a small bowl.
  • Step 5
  • Divide the chicken with chips among serving plates. Serve with reserved piri piri sauce, lemon mayonnaise, lemon wedges and oregano leaves.