The_Australian_Women_Weekly_Food_Issue_24_2017

Alfresco Mains

36 AWW FOOD • ISSUE TWENTY FOUR

PAPRIKA CHICKEN

WITH CHILLI SAUCE

PREP + COOK TIME 1 HOUR 20 MINUTES

SERVES 6

2 x fresh whole 1kg chickens

fresh coriander, to serve

CHILLI SAUCE

250g fresh long red chillies,

seeded, chopped

1 tablespoon caster sugar

2 teaspoons sea salt flakes

½ cup white vinegar

¼ cup water

OREGANO & SMOKED PAPRIKA RUB

1 tablespoon smoked paprika

4 cloves garlic, crushed

2 tablespoons chopped fresh

oregano leaves

2 tablespoons extra virgin olive oil

3 teaspoons sea salt flakes

1 Make chilli sauce.

2 Preheat a covered barbecue with

all burners on low and hood closed

until temperature reaches 240°C, or

follow manufacturer’s instructions.

3 Make the oregano and smoked

paprika rub.

4 Cut chickens along both sides

of backbone with kitchen scissors;

remove and discard backbones.

Turn chickens over; press down on

breastbone to flatten slightly. Place

chickens, skin−side up, in one large

ovenproof dish; rub all over with the

oregano and smoked paprika rub.

5 Place chickens in dish in the

centre of barbecue; turn burners

off underneath chickens, leaving

other burners on low. Cook with

the hood closed for 40 minutes

or until the chickens are browned

and cooked through.

6 Serve chickens, each cut into

six portions, topped with chilli

sauce and coriander.

CHILLI SAUCE

Stir ingredients in a small saucepan

over high heat; bring to the boil.

Reduce heat; simmer, covered, for

8 minutes or until chilli is tender.

Cool for 5 minutes. Blend sauce until

smooth; season to taste. Strain sauce

into a bowl. (Makes 1¼ cups)

OREGANO & SMOKED

PAPRIKA RUB

Combine ingredients in a small bowl.

PORTUGUESE-STYLE

CHICKEN THIGHS

PREP + COOK TIME 40 MINUTES SERVES 4

2 teaspoons cracked black pepper
2 fresh small red chillies, seeded,
chopped finely
½ teaspoon hot paprika
1 clove garlic, crushed
1 teaspoon finely grated orange rind
¼ cup (60ml) freshly squeezed
orange juice
2 tablespoons red wine vinegar
2 tablespoons olive oil
6 chicken thigh fillets (660g), halved
1 tablespoon olive oil, extra
2 medium corn cobs (800g),
husks and silks removed
3 medium oranges (720g), peeled,
sliced
300g baby spinach leaves
1 medium red onion (170g),
sliced thinly

1 Combine pepper, chilli, paprika,
garlic, rind, juice, vinegar and oil in
a medium bowl. Reserve about a
quarter of the dressing in a small jug.
Add chicken to bowl; rub dressing all
over chicken.
2 Rub extra oil all over corn; season.
Cook corn on a heated, oiled grill
plate (or grill or barbecue) over
medium−high heat for 5 minutes

or until charred. When cool enough

to handle, cut kernels from cobs

with a sharp knife.

3 Cook chicken, in batches on

heated, oiled grill plate over

medium−high heat for 4 minutes

each side or until cooked through.

4 Place corn in a large bowl with

orange, spinach and onion; toss

gently to combine.

5 Serve chicken with corn salad,

drizzled with the reserved dressing.