Name: Barbecued cajun chickens with spicy tomato salsa
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: 6 chickens (3kg); 2 tablespoon olive oil; 1 brown onion (80g), grated coarsely; 2 clove garlic, crushed; 2 tablespoon sweet paprika; 2 teaspoon ground cinnamon; 2 teaspoon ground fennel; 2 teaspoon dried oregano; 6 egg (plum) tomatoes (540g), halved; 1 tablespoon olive oil; 1 brown onion (150g), chopped finely; 2 clove garlic, crushed; 1 tablespoon sweet paprika; 1 teaspoon smoked paprika; 1 tablespoon red wine vinegar; 1 fresh long red chilli, chopped finely

Ingredients

6 chickens (3kg)

2 tablespoon olive oil

1 brown onion (80g), grated coarsely

2 clove garlic, crushed

2 tablespoon sweet paprika

2 teaspoon ground cinnamon

2 teaspoon ground fennel

2 teaspoon dried oregano

6 egg (plum) tomatoes (540g), halved

1 tablespoon olive oil

1 brown onion (150g), chopped finely

2 clove garlic, crushed

1 tablespoon sweet paprika

1 teaspoon smoked paprika

1 tablespoon red wine vinegar

1 fresh long red chilli, chopped finely

Method

1.Discard necks from chickens. Rinse chicken cavities and pat dry with absorbent paper. Using kitchen scissors, cut along each side of backbones; discard backbones. Turn chickens skin-side up; press down on breastbone to flatten.

2.Combine remaining ingredients; rub all over chickens.

3.Cook chickens on heated oiled covered barbecue, over low heat, 35 minutes or until chickens are cooked through.

4.Meanwhile, make spicy tomato salsa. Cook tomato on heated oiled grill plate, turning, until softened; chop tomato coarsely. Heat oil in a medium saucepan; cook onion and garlic, stirring, until onion softens. Add spices; cook, stirring, until fragrant. Stir in tomato, vinegar and chilli; cook, uncovered, stirring occasionally, about 20 minutes or until salsa thickens.

5.Serve chickens with salsa.

In Australia, young, small chickens weighing between 300g (9½ ounces) and 600g (1¼ pounds) are called spatchcocks. In other countries they’re called poussins, rock cornish hens or simply baby chickens.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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