Chilli Garlic Oregano Spatchcock Chicken With Chipotle Aïoli Recipes

CHILLI, GARLIC & OREGANO SPATCHCOCK CHICKEN WITH CHIPOTLE AïOLI

Chilli, garlic & oregano spatchcock chicken with chipotle aïoli image

Take simple ingredients beyond the norm with this fabulous spicy, herby spatchcock chicken with chipotle aïoli. Serve with sweet potato wedges and salad

Provided by Diana Henry

Time 1h40m

Number Of Ingredients 12

Ingredients

1.8kg whole chicken
6 garlic cloves , roughly chopped
3 red chillies , halved, deseeded and finely chopped
1 tbsp dried oregano
4 tbsp extra virgin olive oil
1 egg yolk
1 tsp Dijon mustard
2 garlic cloves , grated to a purée
115ml oil (a mixture of groundnut oil and olive oil)
1 tbsp chipotle paste
1 lemon , juiced, to taste (start with about 3 tsp)
sweet potato wedges and salad, to serve (optional)

Steps:

To spatchcock the chicken, set the bird on your worktop, breast-side down, legs towards you. Using good kitchen scissors, cut through the flesh and bone along both sides of the backbone. Remove the backbone and keep it for stock (freeze until you've gathered three or four). Open the chicken, turn it over, then flatten it by pressing hard on the breastbone with the heel of your hand. You'll feel it breaking and flattening under your hand. Remove any big globules of fat and neaten any ragged bits of skin. Now you have a spatchcocked bird.
Using a pestle and mortar, pound the garlic to a purée with some sea salt flakes. Add the chilli, oregano, extra virgin olive oil and some pepper. Put the chicken in a dish or roasting tin that will fit in your fridge. Gently loosen the skin of the breast, pushing your fingers in between the skin and the flesh. Work your way under the skin, over the legs too, and spoon some of the garlic and herb mixture in under the skin, then spread it all over the chicken, on both sides. Cover with cling film and put in the fridge for a few hours.
Mix the egg yolk, mustard and crushed garlic together in a bowl. Using electric beaters or a whisk, start gradually adding the oils in little drops. Make sure that each drop has been incorporated before you add the next. If your mixture splits, just start again with a new egg yolk, and gradually add the curdled mixture to it. Add the chipotle paste, lemon juice to taste and seasoning. Cover and keep in the fridge for up to 4 hrs.
Heat oven to 180C/160C fan/gas 4. Lay the chicken in a roasting tin, breast-side up. Season all over and roast for 1 hr, basting a few times during cooking. To check that the chicken is cooked properly, pierce the bird between the leg and the body - the juices should run clear. Cut into serving pieces and serve with the chipotle aïoli. Roasted sweet potato wedges and a green salad are brilliant on the side. Any leftover aïoli will keep covered in the fridge for two days.

Nutrition Facts : Calories 722 calories, Fat 57 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 50 grams protein, Sodium 0.5 milligram of sodium

CHIPOTLE AIOLI

Chipotle Aioli image

Tasty condiment for sandwiches, but I think it makes a fantastic dip as well. Adapted from Chile Pepper magazine.

Provided by GaylaJ

Categories Spicy

Time 5m

Yield 1/2 cup, 8 serving(s)

Number Of Ingredients 7

Ingredients

6 tablespoons mayonnaise
2 teaspoons chopped chipotle chiles in adobo
2 tablespoons chopped fresh cilantro
1 teaspoon minced garlic
1/2 teaspoon cumin
4 teaspoons fresh lime juice
sea salt & freshly ground black pepper, to taste

Steps:

Put all ingredients in a blender and blend until smooth.
Transfer to a bowl or squeeze bottle, and refrigerate until needed.

Nutrition Facts : Calories 44.7, Fat 3.7, SaturatedFat 0.5, Cholesterol 2.9, Sodium 78.8, Carbohydrate 3, Sugar 0.8, Protein 0.2

CHIPOTLE AIOLI (SPICY)

Chipotle Aioli (Spicy) image

Great on chicken or tuna sandwiches, or as a dip.

Provided by David Miller Lowe

Categories Side Dish Sauces and Condiments Recipes

Time 40m

Yield 6

Number Of Ingredients 5

Ingredients

½ cup mayonnaise
3 tablespoons lime juice
1 ½ tablespoons chipotle peppers in adobo sauce, minced
1 large clove garlic, minced
⅛ teaspoon salt

Steps:

Mix mayonnaise, lime juice, chipotle peppers, garlic, and salt together in a bowl. Place in refrigerator until chilled, at least 30 minutes.

Nutrition Facts : Calories 136.7 calories, Carbohydrate 1.8 g, Cholesterol 7 mg, Fat 14.6 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 2.2 g, Sodium 170.4 mg, Sugar 0.3 g

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