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Chilli, Garlic & Oregano Spatchcock Chicken with Chipotle Aïoli


  • 1.8kg whole chicken
  • 6 garlic cloves, roughly chopped
  • 3 red chillies, halved, deseeded and finely chopped
  • 1 tbsp dried oregano
  • 4 tbsp extra virgin olive oil
For the chipotle aïoli
  • 1 egg yolk
  • 1 tsp Dijon mustard
  • 2 garlic cloves, grated to a purée
  • 115ml oil (a mixture of groundnut oil and olive oil)
  • 1 tbsp chipotle paste
  • 1 lemon, juiced, to taste (start with about 3 tsp)
  • Sweet potato wedges and salad, to serve (optional)

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