Butterflying the chicken (spatchcocking) allows you to cook a whole chicken in 40 minutes on the grill. It’s not necessary to add anything to the chicken, making the preparation really easy. (Wheat and gluten free, dairy free, corn, soy and egg free, sugar free)
1 – three pound whole chicken, gizzards removed and rinsed in cool water
2 cans chick peas, drained and rinsed
2 small fresh tomatoes, coarsely chopped or ½ cup canned diced tomatoes
4 large or 8 small cloves of garlic
Olive oil
1 – 2 bunches broccoli rabe or plain broccoli
Sea salt
Freshly ground black pepper
Using poultry shears, cut the backbone and neck up both sides of the chicken and remove. Flatten the chicken into a butterfly and place on a heated grill, turning after 20 minutes. Grill another 20 minutes and remove to a platter. Be sure the juices are running clear when you prick the chicken with a small knife. If the juice is still pink, add a few more minutes of cooking time.
In the meantime, place the chickpeas into a food processor with 2 large (or 4 small) cloves of garlic and a little water to help puree the mixture. Spoon into a small saucepan, stir in the tomatoes, 1 – 2 tablespoons of olive oil, salt and pepper, and warm over a low flame. Place in a serving bowl and drizzle olive oil over the top.
Wash and trim the broccoli rabe (or broccoli). Warm some olive oil (about ¼ cup) in a sauté pan and add the other 2 large (or 4 small) cloves of garlic. Do not let the garlic brown. Add the broccoli rabe to the pan with a little water to keep the oil from getting too hot, and sauté the broccoli to desired tenderness.
Serves 4.
