Saturday, January 24, 2009

Portuguese-style chicken

Ingredients (serves 4)
* 2 x No. 10 chickens, cleaned
* 1/2 cup fresh lime juice
* 2 tablespoons olive oil
* 3 garlic cloves, crushed
* 2 teaspoons chilli flakes
* 2 teaspoons salt
* 2 teaspoons ground coriander
* 1 teaspoon sweet paprika
* 1 teaspoon dried oregano
* baby spinach leaves, to serve
Pineapple salsa
* 400g tub Golden Circle Fresh Pineapple Pieces
* 1 red chilli, deseeded, finely chopped
* 1 tablespoon white vinegar
* 1 tablespoon caster sugar
* 1/4 cup fresh mint leaves, chopped

1. Split chickens down their breast bones. Press chickens to open flat. Remove and discard backbones by cutting either side of them. Tuck wings under. Place chickens into a ceramic, ovenproof dish.
2. Whisk lime, oil, garlic, chilli flakes, salt, coriander, paprika and oregano together in a jug. Pour over chickens. Cover and refrigerate overnight.
3. Preheat oven to 200°C. Remove cover. Roast chickens, basting with marinade, for 50 minutes or until golden and cooked through.
4. To make pineapple salsa: Combine ingredients in a bowl. Serve chicken with salsa and baby spinach leaves.

Notes & tips
* Begin this recipe a day ahead of serving

Super Food Ideas - Page 55
Recipe by Dixie Elliott


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