Method:
1. Remove spatchcock breast from breastbone and leg from leg bone; discard bones. Rub spatchcock all over with paprika.
2. Heat half the oil in a medium frying pan; cook spatchcock until cooked through.
3. Meanwhile, heat the remaining oil in a small saucepan; sauté onion and chilli until onion softens. Add nectarine, vinegar and sugar, simmer, uncovered, 5 minutes or until nectarine softens slightly and chutney thickens.
4. Serve spatchcock with nectarine chutney; sprinkle with fresh dill, if desired.
Recipe Database
Paprika Spatchcock with Nectarine Chutney recipe
18/02/2008
Jacqui Gowan
This recipe is listed under:
Poultry/Game Recipes
Ingredients:
½ x spatchcock (250g)
½ teaspoon Masterfoods smoked paprika
2 tablespoons olive oil
½ small brown onion, chopped coarsely
½ fresh long red chilli, chopped finely
1 medium nectarine, chopped coarsely
2 tablespoons white wine vinegar
1 tablespoon caster sugar
