Butterflied chicken with salsa verde

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4 servings Prep: 35 mins, Cooking: 1 hr
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It’s braai season, and this chicken is even more tastier on a kettle braai than in the oven.

By Food24 May 04 2015
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Ingredients (13)

125 ml ricotta cheese
1 sun-dried tomatoes — in olive oil, drained and chopped
10 olives — black, chopped
sea salt and freshly ground black pepper
Salsa verde:
125 ml fresh coriander
125 ml fresh parsley
125 ml fresh mint
30 ml capers
2 anchovy fillets
2 cloves garlic — cloves, chopped
15 ml lemon juice
1/2 red onion — chopped
freshly ground black pepper — to taste
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Method:

Carefully loosen the skin of the chicken by lifting it from the flesh with your fingers. Mix the ricotta, sundried tomatoes and olives, and carefully stuff it underneath the skin. Rub the entire chicken with this marinade, and season with salt and pepper.

Place the chicken in a kettle braai over medium coals and cover with lid, or place in a 180ºc oven, and roast for about 45-60 minutes.

Prepare salsa verde:
Mix herbs, capers, anchovies and garlic to a paste in a food processor or with a mortar and pestle. Add the lemon juice and olive oil, stir through well, add the onion, then season to taste.

Serve the salsa verde with the roast chicken.

Word and image: Home magazine

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