Peri-Peri Spatchcock Chicken with Apple-and-Mint Tzatziki
A South African peri-peri roast spatchcock chicken served with a fresh apple-and-mint tzatziki and crushed baby potatoes. Serves 4. Wine pairing: Iona Chardonnay 2015.
⏱️ Prep: 20 min🍳 Cook: 50 min
Ingredients
| 240 g (1 packet) | sundried tomato quarters | |
| 2 T | chilli flakes | |
| 6-8 | garlic cloves | |
| 1/4 cup | 60 ml | olive oil |
| 3 T | red wine vinegar | |
| 1/2 | lemon, juiced | |
| 3 | red birds-eye chillies | |
| 1 | free-range spatchcock chicken | |
| 150 g | butter | |
| to taste | sea salt and freshly ground black pepper | |
| 700 g | baby potatoes, parboiled and crushed | |
| — | fresh basil, for serving | |
| 1-2 | green apples, sliced into matchsticks or grated | |
| 1/2 | lemon, juiced (for tzatziki) | |
| 1 cup | 240 ml | double-thick Greek yoghurt |
| 1 t | mint, finely sliced | |
| 1 | garlic clove, finely chopped |
Instructions
- Preheat the oven to 200°C. Blend all the ingredients for the peri-peri sauce until smooth.
- Carefully lift the skin of the chicken and spread a couple of tablespoons of the sauce underneath. Spread the remaining sauce on top of the skin, dot with a few knobs of butter, season and roast on a tray with the baby potatoes for 45–50 minutes.
- For the apple-and-mint tzatziki, combine the apple, lemon juice, Greek yoghurt, mint and garlic.
- Serve the chicken with the fresh basil and apple-and-mint tzatziki. Cook's note: This is the kind of stand-by recipe you're going to want to make at least twice a month. You can also turn the sauce into a great addition to chicken livers or strips by adding a can of cherry tomatoes and a dash of cream and simmering for 20 minutes.