Spatchcocked chicken with fig glaze, figs and sprouting broccoli
It really is worth spending a little more to buy a quality chicken. Not only is it better ethically and flavour-wise, but also a slightly older, free-range, well-fed chicken will actually cook better on the grill. Fact. This is because the water content of a battery-raised chicken will hinder the cooking and charring process as it leaches out. Here, the fruity sweetness of slowly cooked figs and fig glaze contrasts beautifully with the savoury chicken.
Serves 4
You’ll also need a lump of hardwood, a temperature probe and a water tray
1 large (2kg/4½lb) free-range chicken, spatchcocked – ask your butcher to do this
1 quantity Brine for white meat
400g (14oz) sprouting broccoli, trimmed
4 large black figs, cut in half
olive oil, for cooking
sea salt and black pepper
For the fig glaze
250g (¾ cup) fig jam or preserved figs
50ml (3½ Tbsp) red wine vinegar
Pour the brine into a non-reactive container big enough to hold the chicken and pour in enough cold water to cover. Leave in the fridge for 7 hours, or overnight.
To make the fig glaze, place the fig jam or preserved figs, vinegar and 90 ml (1/3 cup) of water in a medium-sized saucepan and bring to the boil on the stovetop. Stir until the jam has melted. If you are using preserved figs, blend the glaze to a purée in a blender.
Light the barbecue and set for direct/indirect cooking. Place the lump of wood onto the ashen charcoal to start smoking.
Lift the chicken out of the brine and pat dry with paper towels. Rub over a third of the fig glaze and season with salt and pepper. Place the chicken, skin-side down, on the grill in the direct heat zone and cook for 4 minutes, to start caramelizing the skin. Turn the chicken over and transfer it to the indirect heat zone. Place a water tray in the direct heat zone and close the lid of the barbecue (the temperature inside the barbecue should be about 170°C/340°F).
After 10 minutes, baste the chicken with fig glaze and continue to cook for an hour or so, glazing it twice more during the process. When it is ready, the internal temperature of the chicken should be around 80°C (175°F), and it should be nicely glazed and caramelized. Rest the chicken in a warm spot for 20 minutes.
Meanwhile, toss the broccoli with olive oil, salt and pepper and throw onto the grill in the direct heat zone, along with the figs. Cook for about 15 minutes until the figs are soft and sticky and the broccoli nicely charred and al dente.
Serve the chicken on a platter with the broccoli and roast figs.