Butterfly Chicken Portuguese / North African style

Serves 4
With our multi-cultural heritage we have developed a taste for robust flavours, and this chicken definitely delivers on that. The coconut milk keeps all the flavours in balance and the Coriander Pesto not only seasons the breast meat, but keeps it moist.
Recipe Category

You will need

1 large fresh chicken
2 T (30 ml) Ina Paarman’s Braai & Grill Seasoning
2 T (30 ml) Ina Paarman’s Coriander Pesto
4 thin slices of lemon
olive oil
2 bay leaves

¼ cup (60 ml) Ina Paarman’s Peri-Peri Marinade
¼ cup (60 ml) Ina Paarman’s Lemon Marinade
¼ cup (60 ml) coconut cream

Method

To prepare chicken butterfly-style, cut it open along the backbone and flatten the carcass by pressing on the breast-bone with the heel of your hand.
Loosen the skin over the breast. Season breast meat with some of the Braai and Grill Seasoning and squeeze about a tablespoon of the Coriander Pesto on each breast, under the skin. Spread the Pesto over the two breasts. Cover the Pesto with lemon slices and carefully pull the skin back over the lemon.
Season the bird all over with remaining Braai & Grill Seasoning and drizzle with olive oil. Place the bay leaves in a shallow ovenproof dish that will fit into your microwave. Place the chicken into the dish, skin side up. Leave to stand at room temperature or refrigerate if preparing in advance.
Mix together the two Marinades and coconut cream and keep on one side. 10 minutes before braaing, place the chicken in the microwave and pre-cook open on medium for 10 minutes. This simplifies the braaing of the chicken and avoids raw meat inside and overcooked skin on the outside.
Braai the chicken over a slow fire for 30 – 45 minutes. Baste with the brush over sauce from time to time.
Leave cooked chicken on a wooden board covered with foil to rest for 10 – 15 minutes.
Garnish with fresh bay leaves and lime or lemon wedges.