Butterflied chicken with fig & olive anchoïade

July 9, 2022 (Last Updated: June 30, 2022)
Butterflied chicken

Crispy braaied chicken pairs perfectly with sweet fresh figs and this classic Provençal condiment.

Butterflied chicken with fig & olive anchoïade

HANDS-ON TIME 30 min | TOTAL TIME 1 hour 10 min, plus resting | SERVES 4-6

INGREDIENTS

Butterflied chicken

  • 1.6 kg whole chicken
  • 4 garlic cloves, minced
  • tbsp finely chopped rosemary
  • 1 tbsp finely grated orange zest 
  • ½ cup fresh orange juice
  • ½ cup olive oil
  • 6 fresh figs, halved

Fig & olive anchoïade

  • 65 grams soft dried figs, chopped
  • 1 tbsp sweet sherry
  • ½ cup chopped parsley
  • ¼ cup pitted kalamata olives
  • 8 anchovy fillets
  • 2 tsp baby capers
  • 2 small  garlic cloves, minced
  • 2 tsp finely grated lemon zest 
  • ½ cup olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp lemon juice

METHOD

Butterflied chicken

COMBINE garlic, rosemary, orange zest and juice, and ¼ cup of the olive oil in a bowl.

USING a sharp knife or poultry shears, cut down both sides of the chicken backbone and discard the bone. Turn chicken skin side up, pressing down on the breastbone with the heel of your hand to flatten. Place in large dish.

POUR the oil mixture over the chicken and turn to coat. Cover and refrigerate for at least 3 hours or overnight.

HEAT a covered braai (or grill plate) over medium-high heat. Drain chicken, reserving marinade. Drizzle chicken with remaining olive oil, then season. Cook on the braai for 5 minutes on each side until well browned.

PLACE chicken in a flameproof roasting pan on the braai. Drizzle with reserved marinade. Close lid and cook over indirect heat for 30 minutes or until cooked through. Remove from heat, rest, covered loosely with foil, for 10 minutes.

Fig & olive anchoïade

COMBINE dried figs and sherry in a bowl and allow to stand for 10 minutes. Place softened fig mixture in a food processor with parsley, olives, anchovies, capers, garlic, lemon zest and oil, blend until finely chopped.

TRANSFER to a bowl and stir in the vinegar and lemon juice. Season to taste. Refrigerate until required.

TO SERVE, cut the chicken into pieces. Top with anchoïade and serve with the fresh figs.

Tip from the team: Anchoïade is a classic French sauce from Provence. It pairs well with chicken but can also be tossed through pasta, served as a dip with crudites or slathered on chargrilled bread. Any leftover anchoïade can kept in the fridge for up to 1 month. 

 

Butterflied chicken with fig & olive anchoiade

Serves: 4-6
Prep Time: 30 min Total Time: 1 hour 10 min, plus resting

Ingredients

  • Butterflied chicken
  • 1.6 kg whole chicken
  • 4 garlic cloves, minced
  • 1½ tbsp finely chopped rosemary
  • 1 tbsp finely grated orange zest 
  • ½ cup fresh orange juice
  • ½ cup olive oil
  • 6 fresh figs, halved
  • Fig & olive anchoïade
  • 65 grams soft dried figs, chopped
  • 1 tbsp sweet sherry
  • ½ cup chopped parsley
  • ¼ cup pitted kalamata olives
  • 8 anchovy fillets
  • 2 tsp baby capers
  • 2 small  garlic cloves, minced
  • 2 tsp finely grated lemon zest 
  • ½ cup olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp lemon juice

Instructions

Butterflied chicken

1

COMBINE garlic, rosemary, orange zest and juice, and ¼ cup of the olive oil in a bowl.

2

USING a sharp knife or poultry shears, cut down both sides of the chicken backbone and discard the bone. Turn chicken skin side up, pressing down on the breastbone with the heel of your hand to flatten. Place in large dish.

3

POUR the oil mixture over the chicken and turn to coat. Cover and refrigerate for at least 3 hours or overnight.

4

HEAT a covered braai (or grill plate) over medium-high heat. Drain chicken, reserving marinade. Drizzle chicken with remaining olive oil, then season. Cook on the braai for 5 minutes on each side until well browned.

5

PLACE chicken in a flameproof roasting pan on the braai. Drizzle with reserved marinade. Close lid and cook over indirect heat for 30 minutes or until cooked through. Remove from heat, rest, covered loosely with foil, for 10 minutes.

Fig & olive anchoïade

6

COMBINE dried figs and sherry in a bowl and allow to stand for 10 minutes. Place softened fig mixture in a food processor with parsley, olives, anchovies, capers, garlic, lemon zest and oil, blend until finely chopped.

7

TRANSFER to a bowl and stir in the vinegar and lemon juice. Season to taste. Refrigerate until required.

8

TO SERVE, cut the chicken into pieces. Top with anchoïade and serve with the fresh figs.

Notes

You will need to start this recipe in the morning or a day ahead. Anchoïade is a classic French sauce from Provence. It pairs well with chicken but can also be tossed through pasta, served as a dip with crudites or slathered on chargrilled bread. Any leftover anchoïade can kept in the fridge for up to 1 month. 

Made this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram

 

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Lemon and rosemary roast chicken with chorizo stuffing

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