Roast spatchcock with migas a alentejana

Yummy Roast spatchcock with migas a alentejana Recipe

Your guests will love these roast spatchcocks served with a traditional pork and fried bread side dish.
Roast spatchcock with migas a alentejana
Prep Time : 2:05 | Cook Time : 0:50 | Total Time : 2:55 | Serving : 8 person.


  • 8 x 200g spatchcocks

  • 12 cloves garlic, halved

  • 8 bay leaves, centre vein cut out, torn

  • 1 1/4 tablespoons sweet Hungarian paprika

  • 11/4 tablespoons smoked sweet Spanish paprika

  • 2 red birdseye chillies, finely chopped

  • 100ml olive oil

  • 2 tablespoons white wine vinegar

  • 50g butter, melted

  • 150g chorizo, chopped

  • 2 onions, finely chopped

  • 300g pork loin or fillet, cut into 1cm cubes

  • 150g day-old rustic-style bread, torn into 2cm pieces

  • 2 tablespoons tawny port

  • 2 hard-boiled eggs, chopped

  • 75g green olives, pitted, finely chopped

  • 2 tablespoons chopped flat-leaf parsley


  • Step 1

    Rinse spatchcocks inside and out, pat dry with paper towels. Prick breast and thighs all over with a skewer; this will help the paste flavours to be absorbed.

  • Step 2

    Process garlic, bay leaves, paprika, chillies and 2 teaspoons salt in a food processor until a paste forms, then add 80ml (1/3 cup) olive oil and vinegar. Reserve 1 teaspoon paste. Rub remaining paste over spatchcock inside and out, tie legs together and refrigerate for 2 hours or overnight.

  • Step 3

    Preheat oven to 180C. Place spatchcocks in a roasting pan, brush with melted butter and roast for 30 minutes or until juices run clear when the thickest part of the thigh is pierced.

  • Step 4

    Meanwhile, for migas a Alentejana, heat remaining olive oil in a frying pan over medium heat, add chorizo and onions, and cook, stirring occasionally, for 10 minutes. Add pork and reserved paste and cook for 5 minutes. Add bread, drizzle with port and 2 tablespoons water and cook, tossing, until bread is golden. Stir in eggs, olives and parsley.

  • Step 5

    Serve spatchcock with migas a Alentejana.

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