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Spring Chicken from page 72 continued
BRICK-FLATTeneD CHICKen WITH gRILLeD LeeKS
AnD ROmeSCO SAUCe
Serves 4
ROMESCO SAUCE
1 cup (250 ml) country bread, cut into cubes
1 cup (250 ml) blanched almonds, roasted
2 garlic cloves, minced
½ tsp (2 ml) ground cumin
½ tsp (2 ml) ground coriander
½ tsp (2 ml) sweet smoked paprika
2 cups (500 ml) roasted red peppers
3 tbsp (45 ml) sherry vinegar
¼ cup (50 ml) extra-virgin olive oil
salt and freshly ground black pepper
Preheat oven to 400 F (200 C). Place bread on baking sheet and toast until golden
brown, about 5 min. Remove bread to plate to cool and place almonds on baking
sheet. Toast until golden brown, about 8 min. Allow bread and almonds to cool
completely. In food processor pulse together toasted bread, almonds, garlic,
cumin, coriander and paprika until finely chopped. Add roasted red peppers and
sherry vinegar and blend into bread mixture. While processing, slowly drizzle in
olive oil. Sauce will be thick. Season romesco sauce with salt and pepper to taste.
Transfer to serving bowl and set aside.
CHICKEN AND LEEKS
3 lb (1½ kg) chicken
¼ cup (50 ml) lemon juice
1 tbsp (15 ml) lemon zest
¼ cup (50 ml) extra-virgin olive oil
2 garlic cloves, finely minced
1 tsp (5 ml) sweet smoked paprika
2 tbsp (30 ml) fresh oregano, finely chopped
12 baby leeks or thick scallions, trimmed and cleaned
salt and fresh ground black pepper
2 bricks, wrapped in foil, for weight
To prepare chicken, remove neck and giblets and discard. Rinse well and pat dry
with paper towel. Place chicken breast down. Using kitchen scissors or poultry
shears cut along both sides of backbone. Discard backbone. Turn chicken breastup,
and with hands, press down to flatten. Place chicken in 9-in x 13-in (22.5 cm x
33 cm) baking dish and set aside.
In a bowl, whisk together lemon juice, lemon zest, 2 tbsp (30 ml) extra-virgin olive
oil, garlic, paprika, oregano and 1 tsp (5 ml) salt. Pour marinade over chicken.
Cover, place in refrigerator and let marinate for from 30 minutes to 24 hours.
Preheat barbecue to medium heat. Foil wrap 2 bricks and brush grill rack with
oil. Place chicken breast-side-down on grill rack and place roasting pan or baking
sheet on top of chicken. Place bricks in roasting pan. Cover grill and cook until
skin is well-browned, about 15 to 20 minutes. Remove bricks and roasting pan,
with tongs turn chicken over and continue cooking until meat is no longer pink,
another 10 to 15 minutes. Transfer chicken to a serving plate and keep warm.
Brush prepared leeks with remaining 2 tbsp (30 ml) oil and season with salt and
pepper. grill on barbecue until browned and cooked through, about 4 minutes
To serve, cut chicken into quarters. Serve with leeks and romesco sauce.