Curtis Stone’s spatchcock chicken with romesco sauce

Step 1

Preheat oven to 200°C (180°C fan-forced). Place chicken skin-side up on a chopping board. Put your hand on the breastbone and press hard to flatten. In a small bowl, combine paprika, dried garlic, 1 tsp sea salt flakes and ½ tsp freshly ground black pepper. Rub the chicken with 1 tbs of the oil. Coat with spice mixture, rubbing it into chicken.

Step 2

In a large heavy ovenproof frying pan over medium heat, heat another 1 tbs oil. Add chicken, skin-side down, to the pan. Cook for 2 mins or until the skin is pale golden (it will continue to brown in the oven). Transfer chicken to a plate.

Step 3

Arrange bread slices over frying pan. Sprinkle capsicums over bread. Top with the garlic, then top with the chicken, skin-side up. Roast for 50-55 mins or until an instant-read meat thermometer inserted in the thickest part of the thigh registers 75°C and chicken shows no sign of pink when pierced in thickest part. Carefully transfer the chicken to a carving board and set aside to rest.

Step 4

Transfer the capsicums, garlic and 1 toasted bread slice to a food processor with the almonds, parsley and vinegar. Pulse until finely chopped. With the machine running, gradually add ¼ cup (60ml) of the remaining oil until smooth. Season with salt.

Step 5

Heat the remaining 2 tbs oil in a frying pan over medium-low heat. Add the shallot. Cook, stirring, for 4 mins or until light golden. Add the kale and wine or water, in batches, tossing and letting the kale cook down slightly after each addition. Cook, stirring, for 5-8 mins or until the kale is tender. Season with salt and pepper.

Step 6

Serve chicken with romesco sauce, kale and remaining bread slices.