Barbecued Butterflied Chicken with Fig & Olive Anchoiade | W&H SA

Ingredients

• butterflied chicken
• 4 garlic cloves, crushed
• 1½ tbsp finely chopped rosemary leaves
• 1 tbsp finely grated orange zest
• ½ cup fresh orange juice
• ½ cup olive oil
• 1.6 kg whole chicken, butterflied
• 6 medium fresh figs, halved
• Fig & olive anchoïade
• 65 grams soft dried figs, chopped
• 1 tbsp sweet sherry
• ½ cup chopped parsley
• ¼ cup pitted Kalamata olives
• 8 anchovy fillets
• 2 tsp baby capers
• 2 small cloves garlic, crushed
• 2 tsp finely grated lemon zest
• 2 tbsp red-wine vinegar
• 2 tbsp lemon juice