Mark Moriarty: Cook Like a Chef airs Wednesdays at 8pm on RTÉ One.
Ingredients
Serves: 4
- 2 large whole chicken
- 300g fine sea salt
- 3 litres water
For the dry rub:
- 2 tbsp smoked paprika
- 1 tbsp dried thyme
- 1 tsp chilli powder
- 1 tbsp dried oregano
- 1 tbsp garlic powder
- 1 tbsp onion powder
For the piri-piri sauce:
- 2 onions, peeled and quartered
- 2 tomatoes, halved
- 5 garlic cloves, peeled
- 2 red chillis, whole
- 3 tbsp olive oil
- 1 tbsp honey
- Zest and juice of half a lemon
For chicory salad:
- 6 heads of chicory
- 60ml Extra virgin olive oil
- 1 tsp wholegrain mustard
- Juice of half a lemon
- Sea salt and black pepper
To garnish:
- 1 lemon, cut in half
Method
- Begin by preheating the oven to 180c.
- Now, to prepare the chicken. Using a sharp knife, carefully remove the legs from the chicken. Using a boning knife, remove the bone from the thigh and drumstick and set aside the meat for another dish (you can ask your butcher to do this for you).
- Back to the chicken crown. Carefully remove the backbone using a kitchen scissors then turn the chicken over and flatten with the heel of your hand to level it out.
- In a bowl, whisk the water and salt together until it is dissolved. Place the chicken in this bath for 1 hour before removing and patting dry.
- To make the piri-piri sauce, place the onion, tomatoes, garlic, chilli and olive oil on a tray and roast in the oven at 220 for 30 minutes until golden brown and soft. Then transfer to a blender with the honey, lemon juice and lemon zest and blend to a smooth sauce.
- Back to the chicken. Mix the dry rub ingredients together, then season the chicken evenly with them. Place the chicken on a tray and cook for 35 minutes at 200c. Brush the piri-piri sauce onto the chicken at this point and cook for a further 5 minutes before removing from the oven and resting for 10 minutes.
- As the chicken is resting, chop the chicory and season with the olive oil, mustard, lemon juice, salt and pepper.
- Place the lemon halves in a hot pan on a dry heat and cook for 1 minute until blackened on the flat side.
- Slice the chicken breast and serve with the chicory and charred lemon.
