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  • 1 whole chicken

  • Miguel's Romesco Marinade

  • 1 tin Piquillo Pepper

  • 4 Chillies

  • 4 cloves Garlic

  • 4 Oxheart Tomatoes

  • 500ml Extra Virgin Olive Oil (Spanish)

  • 100ml Sherry Vinegar

  • 200g Toasted Flaked Almonds

  • 1 tbsp Spicy paprika

  • 2 bunches Sage (picked)


  • Miguel's Romesco Marinade:

  • 1.

    Process ingredients until smooth in food processor, marinade chicken (or chosen meat) overnight to infuse all the flavours.

  • BBQ chicken:

  • 1.

    Cut the backbone out of the chicken and flatten on a board

  • 2.

    Cut deep grooves into the flesh and massage the marinade into the chicken thoroughly. (See Miguel’s Romesco Marinade)

  • 3.

    Place on a hot bbq over the grill flames. Cook turning constantly,

  • 4.

    Serve with a salad of roasted peppers, cucumber and olives dressed with lemon juice and extra virgin olive oil.

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Posted by Fatima16Report
excellant recipe great choices i want to make them all.
Thank you all so much