Ingredients
4 medium sweet potatoes, unpeeled
2 x 1.2kg butterflied chickens
Juice of 1 lemon
2 leeks
1 radicchio, torn
MARINADE
1 Tbsp smoked paprika
1 Tbsp fennel seeds
1 Tbsp ground turmeric
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp cumin powder
1 Tbsp coriander powder
Finely grated zest and juice of 2 lemons
1/3 cup finely grated parmesan
1/3 cup extra virgin olive oil, plus extra, to drizzle
Sea-salt flakes and freshly ground black pepper, to season
HERB DRESSING
4 stems rosemary
500ml white vinegar
2 Tbsp caster sugar
Method
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Boil, steam or microwave sweet potatoes until just tender.
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For Marinade, combine all ingredients in a large bowl. Season. Slice sweet potatoes in half lengthways. Add to marinade, toss to coat. Remove to a plate. Add chicken to marinade. Massage until coated.
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Preheat barbecue or chargrill pan to a medium-high heat.
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For the Herb vinegar, blend ingredients until smooth and vibrant green. Season.
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Remove chicken from marinade. Cook on preheated barbecue or chargrill pan, skin-side down, for 10-15 minutes or until they have a nice crust on one side. Turn chicken. Cook for a further 10-15 minutes or until cooked through. Remove from heat. Squeeze over lemon. Rest for 10 minutes before cutting into portions.
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Meanwhile, put sweet potato and leeks on same barbecue grill plate or chargrill pan. Cook for 10 minutes, turning occasionally until golden and lightly charred. Slice leeks.
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Serve chicken portions with charred vegetables and radicchio. Drizzle with extra oil and serve with herb vinegar.