| | Marinated spatchcocks & Peruvian Aji Verdi
Marinated spatchcocks & Peruvian Aji Verdi
09 January 2020
Marinated spatchcocks & Peruvian Aji Verdi 4.3-5 9
  • Calories: 3539 kj
  • Fat: 60g
  • Carbohydrates: 5g

How to Make:

  1. To make marinade, combine wine, vinegar, garlic, cumin and paprika in a large bowl. Season with salt and pepper.
  2. To butterfly spatchcocks, using a knife or poultry shears, cut down either side of the backbones and discard. Coat spatchcocks in marinade, cover with plastic wrap and refrigerate for at least 1 hour or up to 4 hours.
  3. Meanwhile, to make aji verdi, trim roots and 10cm from coriander stems and discard. Puree the remaining coriander and ingredients with 1/2 teaspoon salt in a food processor. Set aside until needed or in an airtight container in the fridge for up to 3 days. Makes 1 1/4 cups.
  4. Preheat a barbecue to low–medium. Brush spatchcocks with oil and cook, skin-side down, for 7 minutes. Turn over and cook for a further 7 minutes or until cooked through. Rest, loosely covered with foil, for 5 minutes.
  5. Serve spatchcocks with sauce and fries.
Time for preparing:
15 min.
Servings:
4

Ingredients:

  • 60ml (1/4 cup) dry white wine
  • 60ml (1/4 cup) white wine vinegar
  • 4 cloves garlic, crushed
  • 1 1/2 tablespoons cumin
  • 2 tablespoons paprika
  • 4 x 500g spatchcocks
  • 2 1/2 tablespoons olive oil
  • Vegetable fries, to serve (see note)
  • Aji Verde
  • 1 bunch coriander
  • 2 cloves garlic, halved
  • 2 jalapenos, (see note) halved, seeded
  • 2 spring onions, roughly chopped
  • 4 cos lettuce leaves, torn
  • 2 tablespoons white wine vinegar
  • 1/2 avocado, chopped
  • 75g (1/4 cup) mayonnaise
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