Spatchcocked Mexican Chicken
This recipe for Spatchcocked Mexican Chicken is a great way to spice up roast chicken. It is served with baby carrots, leeks, peppers, creme fraiche and pistachios. It is truly next level!
Ingredients
- 1 large corn fed chicken, spatchcocked and slashed
- 200ml olive oil
- 100g roasted red pepper
- 200g butter, softened
- Few sprigs oregano chopped
Vegetables
- 300g baby carrots blanched
- 6 baby leeks
- 2 red peppers
To Serve
- Crème fraiche
- Pistachios
Method
Pre heat the oven to 200c or the BBQ to hot.
Blitz the peppers herbs and butter and pipe under the skin. Place on BBQ for 30 minutes.
After 20 minutes, add the vegetables, drizzle in oil and season. Serve with crème fraiche and pistachios.
Ingredients
- 1 large corn fed chicken, spatchcocked and slashed
- 200ml olive oil
- 100g roasted red pepper
- 200g butter, softened
- Few sprigs oregano chopped
Vegetables
- 300g baby carrots blanched
- 6 baby leeks
- 2 red peppers
To Serve
- Crème fraiche
- Pistachios
Method
Pre heat the oven to 200c or the BBQ to hot.
Blitz the peppers herbs and butter and pipe under the skin. Place on BBQ for 30 minutes.
After 20 minutes, add the vegetables, drizzle in oil and season. Serve with crème fraiche and pistachios.
