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Spatchcock Chicken & Grilled Sweetcorn with Peruvian Aji Verdi

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August 28, 2017 by marksetchfield

Screen Shot 2017-08-25 at 16.30.53Serves 4, prep time 20 minutes, cooking time 45-50 minutes

INGREDIENTS
FOR THE MARINADE
60ml dry white wine
60ml white wine vinegar
4 cloves garlic chopped
1 1/2 tbsp cumin seeds
2 tbsp paprika
2 1/2 tbsp olive oil
1 whole chicken

FOR THE AJI VERDE
1 cup of coriander
2 cloves garlic chopped
10 sliced pickled jalapenos
2 spring onions chopped
1 cos lettuce leaves washed and sliced
2 tbsp white wine vinegar
1/2 a ripe avocado
75g mayonnaise

FOR THE SWEETCORN
4 corn cobs washed a trimmed
1 tbsp of butter
1 tsp of paprika
Screen Shot 2017-08-26 at 22.01.28METHOD
FOR THE MARINADE
Combine the wine, vinegar, garlic, cumin and paprika in a large bowl season, set to one side. Using a sharp knife, cut down either side of the backbone of the chicken, remove and then lay the chicken in an oven tray. Using a fork, prick the chicken all over. Brush the chicken with marinade, cover refrigerate for at least about an hour.

FOR THE AJI VERDI
Rinse the coriander and remove the stalks. Place the leaves and remainder of the ingredients in a food processor and blitz into a smooth paste. Pour into an airtight container and chill in the fridge.

FOR THE CHICKEN
Place
the chicken in a preheated oven at 180 degrees for 45-50 minutes, basting chicken occasionally. 15 minutes before the chicken is cooked brush the corn with butter and dust with paprika, season and grill in a hot griddle pan until the corn is soft. When the chickens cooked, serve topped with chopped spring onions, lime wedges an sweetcorn.
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