Crispy Chili Red Chicken
Preparation 20 minutes
Cooking 45 minutes
1 free range chicken backbone removed and butterflied open; 4 cloves garlic
unpeeled 60 grams unsalted butter; 1 tbsp chopped oregano leaves; 1 tub
(5.3 ounce) Chili Red Chunky Dip 1 tub tub (5.3 ounce) Beetroot Chunky
Dip; 1 tbsp chopped flat leaf parsley; 2 lemons 3 brown onions, peeled and
sliced into thick rings; 4 sprigs thyme; 450g beets peeled 8 potatoes boiled
until tender then crushed flat using potato masher; 1/2 cup extra virgin olive oil
salt and pepper to taste.
1 Lay chicken on a flat surface and carefully pull the skin back from the flesh
to make small pockets between the breast, legs and thighs. Peel and finely
chop 2 garlic cloves and combine with butter, oregano, parsley and Chili
Red Chunky Dip. Season to taste. using fingers, stuff the butter and Chili
Red Chunky Dip, mix under the skin in pockets throughout the chicken.
Thinly slice one of the lemons and slide under skin with the mixture.
2 Sprinkle onion rings on the base of a ceramic-baking dish. Place chicken
on top and season to taste. Squeeze juice from the remaining lemon on the
chicken and half the olive oil. Place the beets, garlic cloves and smashed
potatoes around the chicken. Combine the remaining olive oil with the
Beetroot Chunky Dip and pour over the beets and potatoes.
Add 80ml of water in the baking dish.
3 Preheat over to 220 degrees Celsius (430 fheit) and bake for 1 hour
until chicken is golden and skin is crisp. Serve with crusty bread.