Chef Christian shares a colorful recipe with you to enjoy the last rays of the sun: Portuguese-style toad-sling chicken, fan-shaped potatoes and a parcel of Quebec vegetables from the Le Paysan Gourmand farm .
A guaranteed treat!
As a bonus, Sarah presents the ideal cider to accompany this delicious hearty meal.
Thanks to MAXIMUS and Ferme cidricole Équinoxe for sponsoring this episode.
Enjoy listening and, above all, enjoy your meal!
Ingredients
Portuguese-style spatchcocked chicken
- 2 small chickens of 1.5 kg
- 80 ml (½ cup) lemon juice
- 60 ml (¼ cup) olive oil
- 30 ml (2 tbsp) of Rub du Matou from Érablière Mathieu Montplaisir
- 30 ml (2 tbsp) of maple sugar from Érablière Mathieu Montplaisir
- 30 ml (2 tbsp) fresh oregano
- 30 ml (2 tbsp) market Piri Piri sauce
- 4 cloves of garlic, chopped
- Salt and pepper
Fan-shaped potatoes
- 2 bags of 2 lbs of fingerling potatoes
- 2 packets of commercial taco seasoning powder
- 2 diced tomatoes
- 4 sliced shallots
- 1 bag of Tex-Mex style shredded cheese
- 2 tbsp olive oil
Preparation
Portuguese-style spatchcocked chicken
- Place one of the chickens on a clean work surface, breasts down. Using scissors, cut the chicken on each side of the backbone. Cut the chicken open along the cut and discard the backbone. Turn the chicken over so the breasts are facing up and press to flatten. Pat dry with paper towels. Repeat for the other chicken.
- Using a knife, make several 5mm deep and 4cm long incisions in the chicken flesh. Place the chickens in a large dish.
- In a bowl, mix all the marinade ingredients.
- Brush the entire surface of the chicken with the marinade. Cover the dish with plastic wrap and let marinate for 2 to 6 hours in the refrigerator.
- When ready to cook, preheat the smoker according to the manufacturer's instructions, to a temperature of 350°F (176°C). Add the maple wood to the smoker.
- Place the chickens on the hot smoker rack, skin side up. Smoke for 1 to 1.5 hours, until an internal temperature of 180°F (83°C) is reached.
- Transfer the chickens to a plate and cover loosely with aluminum foil. Let stand for 5 minutes.
- Serve with fan-shaped potatoes, seasonal vegetables cooked in foil and Piri-Piri sauce to taste (optional).
Fan-shaped potatoes
- Take a wooden spoon and place the potato on the spoon. Make an incision in the potato, from top to bottom, until the knife reaches the wooden spoon, so that the potato is only cut ¾ of the way through. Make such incisions about every 5mm along the entire length of the potato.
- Place the potatoes in a large bowl.
- Add the olive oil and the 2 bags of taco seasoning to the potatoes.
- Mix gently with your hands (wearing gloves) to incorporate the ingredients and work the mixture well into the sliced potatoes.
- Take a baking dish and carefully arrange the potatoes.
- Place on the BBQ or in the oven at 350°F (176°C) and cook for 1 hour or until the potatoes are tender.
- 10 minutes before the end of cooking, add the tomatoes and shallots over the potatoes. Cover the surface with grated Tex-Mex cheese.
- Return to the oven or BBQ and cook until the cheese is golden brown.
What are we drinking?
Chef Christian recommends serving the Portuguese-style spatchcocked chicken and fan-shaped potatoes with Pagaille cider from Ferme cidricole Équinoxe.
Enjoy your food !
