Butterfly Chicken Portuguese / North African Style & Iceberg Slice with Blue Cheese, Pears and Pecans
Ina Paarmans His and Hers Recipe
With our multi-cultural heritage we have developed a taste for robust flavours, and this chicken definitely delivers on that. The coconut milk keeps all the flavours in balance and the Coriander Pesto not only seasons the breast meat, but keeps it moist.
For the chicken
1 large fresh chicken
2T (30ml) Ina Paarman's Braai & Grill Seasoning
2T (30ml) Ina Paarman's Coriander Pesto
4 thin slices of lemon
olive oil
2 bay leaves
Brush over sauce
¼ cup (60ml) Ina Paarman's Peri Peri Marinade
¼ cup (60ml) Ina Paarman's Lemon Marinade
¼ cup (60ml) coconut cream
To prepare chicken butterfly-style, cut it open along the backbone and flatten the carcass by pressing on the breast-bone with the heel of your hand.
Loosen the skin over the breast. Season breast meat with some of the Braai and Grill Seasoning and squeeze about a tablespoon of the Coriander Pesto on each breast, under the skin. Spread the Pesto over the two breasts. Cover the Pesto with lemon slices and carefully pull the skin back over the lemon.
Season the bird all over with remaining Braai & Grill Seasoning and drizzle with olive oil. Place the bay leaves in a shallow ovenproof dish that will fit into your microwave. Place the chicken into the dish, skin side up. Leave to stand at room temperature or refrigerate if preparing in advance.
Mix together the two Marinades and coconut cream and keep on one side. 10 minutes before braaing, place the chicken in the microwave and pre-cook open on medium for 10 minutes. This simplifies the braaing of the chicken and avoids raw meat inside and overcooked skin on the outside.
Braai the chicken over a slow fire for 30 - 45 minutes. Baste with the brush over sauce from time to time.
Leave cooked chicken on a wooden board covered with foil to rest for 10 - 15 minutes. Garnish with fresh bay leaves and lime or lemon wedges.
A salad is the healthiest and most painless way to start any meal; especially when the main course is substantial. Iceberg lettuce is back in fashion!
½ cup (50 g) pecan nuts, roughly chopped
1 small head of Iceberg lettuce, cut into 4 thick slices across the core
Ina Paarman’s Blue Cheese Dressing
1 red skinned pear, unpeeled, pipped and cut into fine slices
50 g blue cheese, crumbled
Toast the nuts briefly in a non-stick pan just to crisp them. Leave to cool.
Place one round slice of iceberg lettuce on each of the 4 medium sized plates.
Drizzle a generous amount of Blue Cheese Dressing over.
Top with pear slices, crumbled blue cheese and toasted nuts.
