Chopped roast chicken, aioli, red pepper and anchovy dressing

Chopped roast chicken, aioli, red pepper and anchovy dressing.

Chopped roast chicken, aioli, red pepper and anchovy dressing.

Sat, Jan 9, 2021, 05:55

   
  • Serves: 4
  • Cooking Time: 75 mins
  • Course: Main Course
  • Cuisine: Irish

Ingredients

  • 100ml olive oil, plus a little more for drizzling
  • A 1.6kg spatchcocked chicken
  • Salt and pepper
  • 2 red peppers, deseeded and finely sliced
  • 2 cloves of garlic, peeled and sliced
  • 1tsp smoked paprika
  • Juice of 1 orange
  • 1 sprig of rosemary
  • 2tbsp balsamic vinegar
  • A drizzle of honey
  • 8 salted anchovies, finely chopped
  • For the aioli:
  • 6 cloves of garlic, peeled and crushed
  • 2 egg yolks
  • 1tbsp Dijon mustard
  • Juice of half a lemon
  • Pinch of salt and white pepper
  • 300ml sunflower oil
  • 50ml olive oil
  • 2tbsp creme fraiche

Method

1 Set the oven to 190 degrees/gas 5.

2 Put a little olive oil on a roasting tray and set the chicken on top, skin-side up.

3 Drizzle with olive oil, season and rub well into the skin.

4 Place in the oven and roast for 50 minutes.

5 Put 100 millilitres of olive oil into a pot then add the peppers, garlic and smoked paprika.

6 Cook gently over a low heat for 20-25 minutes until the peppers start to shrivel and caramelise.

7 Add the orange juice, rosemary, balsamic vinegar, honey and anchovies, then let it bubble gently for a further 10 minutes. Season and remove from the heat and discard the rosemary.

8 To make the aioli, put the garlic, egg yolks, mustard, lemon and seasoning into a blender.

9 Whizz and slowly add the sunflower oil in a thin stream, followed by the olive oil, until it forms an emulsion.

10 When all the oil has been incorporated add the creme fraiche. Check the seasoning – it may need a little more lemon juice – and put in a bowl on the table so everyone can help themselves. The aioli can be made earlier if you like – it keeps for two weeks in the fridge.

11 When the chicken is cooked, remove to a chopping board and tip any cooking juices into the peppers. Chop the chicken into 8-10 pieces and put on a platter.

12 Warm the red pepper and anchovy dressing and spoon it over the top of the chicken and serve.