Spanish Spatchcock With Romesco Sauce

Step 1

To spatchcock a chicken, take kitchen scissors or secateurs and cut either side of the spine from the parson’s nose to the neck. (Use the spine for stock) Take the chicken breast side up and press down using your palms to flatten the bird. Put the chicken into a non-reactive tray with all the other ingredients and marinate for 12 hours or overnight.

Step 2

Make the romesco sauce by preheating the oven to 180°C fan-forced or 200°C conventional.

Step 3

On a tray place the capsicum, tomatoes and garlic and roast in the oven. Remove the tomatoes after 15 minutes and continue to cook the capsicum and garlic.

Step 4

Meanwhile, place the almonds on another tray and roast for 8-10 minutes. Do not allow to brown. Remove. Set aside. Place the hazelnuts on a tray and roast for 8-10 minutes. Remove. Place on a clean dishcloth. Rub the hazelnuts in the dishcloth to remove their skins. Dispose of the skins. After the capsicum and garlic have been cooked for a total of 45 minutes in total remove them from the oven and allow them to cool. Skin and deseed the capsicum and tomato, chop and add to a food processor. Squeeze the flesh from the garlic and add to the food processor. Fry the bread in the oil until golden. Chop and add to the food processor with the nuts, paprika, tomato paste and vinegar. Pulse until fairly smooth – like chunky nut butter. Season to taste.

Step 5

Remove the chicken from the marinade and season with salt. Cook breast side down on a medium grill or BBQ for 5-10 minutes (up to 15 minutes for a larger chook) or until it develops good bar marks. Turn heat down a little flip, baste with a little marinade and cook for a further 25-30 minutes or until the internal temperature is above 65°C. Remove from heat. Set aside to rest for 5 minutes. Serve with salad, veggies and a bowl of romesco.

Step 6

Tip: Store the romesco in a sealed jar in the fridge where it will keep for a good 2 weeks. Use with grilled meats, fish and vegetables.