Chicken ballotine with olive and fig tapenade

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How to make Chicken ballotine with olive and fig tapenade

  • Yield : 8
  • Prep Time : 1:30
  • Cook Time : 1:10
  • Total Time : 2:40

Ingredients

  • 1 brown onion
  • 1 1/2 tablespoons extra virgin olive oil
  • 1/2 garlic clove, crushed
  • 1 bunch English spinach, stems removed, thinly sliced
  • 1 carrot, peeled, coarsely chopped
  • 2 x 1.8kg whole chickens, deboned, wings reserved
  • 1 1/2 tablespoons lemon juice
  • 185ml (3/4 cup) hot water

Olive & fig tapenade

  • 90g (1/3 cup) Angas Park Soft & Juicy Figs
  • 80ml (1/3 cup) water
  • 80g (1/2 cup) kalamata olives, pitted
  • 1 teaspoon baby capers
  • 1/2 garlic clove, chopped
  • 3 teaspoons lemon juice
  • 3 teaspoons extra virgin olive oil

Method

  • Step 1 Preheat oven to 200C/180C fan forced. For the tapenade, place the figs and water in a small saucepan over medium heat. Bring to the boil. Reduce the heat to low. Simmer for 6 minutes or until water is almost evaporated and figs are soft. Set aside for 10 minutes, to cool. Process the figs, olives, capers and garlic in a food processor until finely chopped. Add the lemon juice and oil. Process until combined. Season with pepper.
  • Step 2 Finely chop half the onion. Thickly slice remaining onion. Set aside. Heat 2 tsp oil in a frying pan over medium heat. Cook garlic and chopped onion, stirring, for 2 minutes or until soft. Add the spinach. Season. Cook for 1-2 minutes or until just wilted. Transfer to a bowl. Set aside for 10 minutes to cool.
  • Step 3 Place the carrot, sliced onion and reserved chicken wings in a large roasting pan. Place the chickens, skin-side down, on a work surface. Spread each chicken with tapenade, leaving a 1cm border. Sprinkle with the spinach mixture. Roll up carefully to enclose. Tie with kitchen string at 3cm intervals to secure.
  • Step 4 Place the chickens in tray. Drizzle with lemon juice and remaining oil. Season. Roast for 20 minutes. Pour hot water into pan. Roast, basting halfway with pan juices, for 30-40 minutes or until golden and cooked through. Transfer to a chopping board. Cover loosely with foil. Set aside for 10 minutes, to rest.
  • Step 5 Pour the pan juices through a sieve into a jug. Discard solids. Skim fat from the surface. Thickly slice the chicken. Arrange on a platter. Drizzle with pan juices.

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