Name: Portuguese chickens with fig salad
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 170 grams bottled roasted red capsicum (bell peppers), drained; ½ cup loosely packed fresh coriander (cilantro) leaves; ¼ cup (90g) honey; ¼ cup (60ml) olive oil; 1 tablespoon balsamic vinegar; 1 tablespoon finely grated lemon rind; 1 tablespoon lemon juice; 4 whole dried long red chillies; 4 x500g small chickens, butterflied; Fig salad; 2 tablespoons white balsamic vinegar; 2 tablespoons lemon-infused olive oil; 60 grams baby spinach leaves; 4 large figs (320g), quartered; ½ cup (40g) shaved parmesan cheese

Portuguese chickens with fig salad

It's quite easy to make Portuguese chicken at home. Flatten a whole chicken, marinate it and drizzle with spicy piri piri sauce. We serve ours with a fresh fig salad

Ingredients

170 grams bottled roasted red capsicum (bell peppers), drained

½ cup loosely packed fresh coriander (cilantro) leaves

¼ cup (90g) honey

¼ cup (60ml) olive oil

1 tablespoon balsamic vinegar

1 tablespoon finely grated lemon rind

1 tablespoon lemon juice

4 whole dried long red chillies

4 x500g small chickens, butterflied

Fig salad

2 tablespoons white balsamic vinegar

2 tablespoons lemon-infused olive oil

60 grams baby spinach leaves

4 large figs (320g), quartered

½ cup (40g) shaved parmesan cheese

Method

1.Blend or process capsicum, coriander, honey, oil, vinegar, rind, juice and chilli until smooth. Combine capsicum mixture with chickens in large bowl. Cover; refrigerate 3 hours or overnight.

2.Season chickens; cook on heated oiled barbecue (or grill or grill pan) about 20 minutes or until cooked through. Remove from barbecue; cover chickens, stand 10 minutes.

3.Make fig salad.

4.Cut chickens into serving-sized pieces; serve with salad.

Fig salad

5.Place vinegar and oil in screw-top jar; shake well, season. Place remaining ingredients in large bowl with dressing; toss gently to combine.

Butterflied small chickens are available from specialist chicken and butcher shops.
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.

Instagram Facebook

Ingredients

Method

Fig salad

Related stories

About your privacy