Your guests will love these roast spatchcocks served with a traditional pork and fried bread side dish.
- Rinse spatchcocks inside and out, pat dry with paper towels. Prick breast and thighs all over with a skewer; this will help the paste flavours to be absorbed.
- Process garlic, bay leaves, paprika, chillies and 2 teaspoons salt in a food processor until a paste forms, then add 80ml (1/3 cup) olive oil and vinegar. Reserve 1 teaspoon paste. Rub remaining paste over spatchcock inside and out, tie legs together and refrigerate for 2 hours or overnight.
- Preheat oven to 180C. Place spatchcocks in a roasting pan, brush with melted butter and roast for 30 minutes or until juices run clear when the thickest part of the thigh is pierced.
- Meanwhile, for migas a Alentejana, heat remaining olive oil in a frying pan over medium heat, add chorizo and onions, and cook, stirring occasionally, for 10 minutes. Add pork and reserved paste and cook for 5 minutes. Add bread, drizzle with port and 2 tablespoons water and cook, tossing, until bread is golden. Stir in eggs, olives and parsley.
- Serve spatchcock with migas a Alentejana.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set