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Ingredients
- 1 large chicken butterflied
- 1 tbsp hot smoked paprika
- 3 oz water
- 2 tbsp olive oil
- 1 red pepper
- 1 large eggplant cut into slices
- 3 zucchinis thinly sliced lengthways
- 2 tbsp olive oil
- 1 handful basil leaves torn off
- lemon juice
- salt
Ingredients
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Instructions
- With a little salt, add the paprika, the water and then the olive oil.
- Rub three quarters of the mixture all over the chicken, retaining a little to put on at the end when it is cooked.
- Set the chicken aside.
- Roast the pepper whole until it is black all over. Place it in a bowl and cover with plastic wrap. Set aside.
- Place the eggplant and zucchini on to the grill, turning them often until they are nicely browned and completely soft. When ready, lay them flat on a tray to prevent them going soggy.
- Once the pepper is cool, peel the black skin from it, discarding the seeds and stem, then rip the pepper into strips. Set aside.
- Wait for the grill to cool. Then, place the chicken on the grill, skin-side down and grill for about 10 minutes until the skin is nicely brown.
- Turn over and finish the cooking flesh-side down for another 10 minutes.
- Cut into the flesh to check it is cooked through, and remove to a board. Drizzle with the remaining paprika sauce.
- Mix the vegetables with the basil leaves, olive oil and lemon juice. Serve at room temperature alongside the chicken.
