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Spatchcock chicken with lemon peri-peri butter

chicken

Winter desserts that will make you smile...

 

 

 

 

 

 

 

 

Spatchcock chicken with

lemon peri-peri butter

Banting Braai -Low-Carb dish

Serves 6

PREP TIME: 40 min

(+ cooking time)

• 2 spatchcock chickens

• 2 cups buttermilk

For the butter

• 130g butter, softened

• 1 tsp dried chilli flakes,

crushed

• 2 cloves garlic, chopped

• 2 spring onions or salad onions,

finely chopped

• juice and zest of 1 lemon

• himalayan salt and black pepper

For the basting sauce

• 3 tbsp coconut oil, melted

• 2 tsp white wine vinegar

• 1. tsp paprika

• pinch of cayenne pepper

• big pinch dried chilli flakes

• lemon wedges, to serve

• homemade peri-peri sauce,

to serve (recipe on page 93)

1.Place the chickens in a shallow

dish, pour the buttermilk over

and allow to stand for 30 minutes.

Drain the meat.

 

2. For the butter: Mix together

all the ingredients, then slide the

butter under the skin of the chicken

as far back as it will go and season

the meat well.

 

3. For the sauce: Mix all

ingredients together and brush over

the chickens.

4.Place the meat on the braai and

cover with foil or a lid. Cook for

30-40 minutes, or until cooked

through and golden, basting

occasionally.

 

5.To serve: Cut the chicken into

portions and serve with the peri-peri

sauce and lemon segments that have

been chargrilled over the braai.

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