Jenny Blake's Sri Lankan spatchcock chicken

Step 1

Set aside 2 sterilised jars (400 ml - see Tips). Place a small saucer in the freezer to chill (see Tips).

Step 2

Place sugar and vinegar into mixing bowl, then heat 10 min/100°C/speed 1 or until sugar is dissolved.

Step 3

Add remaining spices and salt, then mix 3 sec/speed 4.

Step 4

Add apricot or peach, then place Varoma dish without Varoma lid instead of measuring cup onto mixing bowl lid, then cook 35 min/120°C//speed 2 [ TM31: 35 min/Varoma//speed 2 ].

Step 5

Keep Varoma dish without Varoma lid instead of measuring cup on mixing bowl lid and reduce temperature to cook 90 min/100°C//speed 2 or until mixture reaches setting point (see Tips).

Step 6

Set aside 5 tablespoons of the chutney to cool for the chicken. Pour remaining chutney into sterilised sealable jars and seal immediately. Turn upside down for 10 minutes, then set aside to cool.

Step 7

Line a roasting tray and set aside.

Step 8

Separate the skin of the chicken from the flesh over breasts and legs, being careful not to tear the skin. Using a spoon, spread 2 tablespoons of the reserved chutney under the skin, then spread 2–3 tablespoons of the chutney over the chicken and gently rub in. Place chicken in prepared tray, cover and marinate in the fridge for 6 hours or overnight.

Step 9

Remove chicken from fridge and stand at room temperature (approx. 30 minutes). Preheat oven to 180°C.

Step 10

If using MEATER+® (see Tips), insert into the middle of the thickest part of the chicken (breast or thigh), then open the MEATER+® app and follow the prompts to cook to your liking. Roast chicken for 1 hour 20 minutes (180°C), basting throughout with extra chutney, until cooked through and dark in colour or until the MEATER+® app indicates chicken is cooked.

Step 11

Rest chicken for 10 minutes or until MEATER+® indicates chicken is ready. Carefully remove the MEATER+® (if using). Serve with your favourite sides.