Cold Roast Chicken with Spicy Salsa Verde

cook 10 mins
  • 1 x 1.5 kg (3 lb) shop-bought ready-cooked roast chicken
  • 2 tablespoons red wine vinegar
  • 40 g (1 1/2 oz) flat leaf parsley leaves, chopped
  • 20 g (3/4 oz) basil or mint leaves, chopped
  • 2 garlic cloves, crushed
  • 2 red chillies, deseeded and finely chopped
  • 4 anchovy fillets in oil, drained and chopped
  • 2 tablespoons salted capers, rinsed
  • 125 ml (4 fl oz) extra-virgin olive oil, plus extra if needed
  • pepper
  • To make the spicy salsa verde, pour the vinegar into the bowl of a mini food processor, then add the herbs and pulse to form a coarse paste. Add the garlic, red chillies, anchovies and capers and whizz again to a coarse paste. Gradually add the oil with the motor running, but do not over-process. Season with pepper.
  • To serve, joint the chicken and transfer on to 4 plates. Spoon over the spicy salsa verde and serve.
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