Chunky Dip Pizzas
Avocado Tartines with Smashed Peas and Feta
Mexican Chili Red Beef
Crunchy Chilli Chicken with Spiced Tomato Salsa
Basil & Bacon Frittatas
Chili & Chicken Club Sandwich
Crispy Chili Red Chicken
Beetroot and Brown Lentil Salad
Roast Pumpkin Risotto
Spring Vegetable Pasta
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 (5.3 ounce) Beetroot Chunky Dip;
1 tbsp chopped flat leaf parsley;
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.
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.
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.
Preheat over to 220ºC (430ºF) and bake for 1 hour until chicken is golden and skin is crisp. Serve with crusty bread.