Mad Butcher's Butcher Est. 1971

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Butterflied Chicken with Smashed Potatoes

INGREDIENTS

- 1 x Butterflied Chicken
- 16 small new potatoes
- handful cherry tomatoes (mix coloured)
- quartered
- ½ cup corn kernels
- cooked
- ½ red onion
- finely chopped
- 1 red capsicum
- diced
- 2 tablespoons roughly chopped coriander leaves
- 1 tablespoon extra virgin olive oil
- juice from 1 lime
- salt and freshly ground black pepper
- 2 tablespoons roughly chopped parsley
Serves : 6
Cooking time: 70

METHOD

  1. Heat a barbecue hot plate or oven and cook the chicken according to packet instructions.
  2. Place the potatoes in a saucepan, cover with cold water, sprinkle with salt and cook over a medium heat until only just tender.  Drain well and remove from the pan to cool.
  3. Combine the tomatoes, corn, onion, capsicum and coriander in a small bowl.  Drizzle with 1 tablespoon extra olive oil and lime juice and season with salt and pepper.
  4. Gently squash the potatoes with a potato masher, trying to keep them intact.
  5. Cook the potatoes alongside the chicken for the last 10 minutes of cooking until crisp and golden.
  6. Serve chicken with corn salsa and smashed potatoes.  Sprinkle the potatoes with salt, pepper and parsley.

Recipe from Tegel.co.nz

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