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Butterflied chicken with salsa verde

Recipe from: 13 January 2016
recipe, chicken, dinner, lunch,salsa

Ingredients 14
Servings 4
Time 00:35


  • 125
    ricotta cheese
  • 1
    packet sundried tomatoes in olive oil, drained and chopped (retain oil)
  • 10
    black olives, chopped
  • salt and freshly ground black pepper
  • 125
    fresh coriander
  • 125
    fresh parsley
  • 125
    fresh mint
  • 30
  • 2
    anchovy fillets
  • 2
    of garlic, chopped
  • 15
    lemon juice
  • 1/2
    red onion, chopped
  • freshly ground black pepper to taste


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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Read more on: salsa  |  dinner  |  recipe  |  chicken  |  lunch

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