Butterflied spicy chicken with potatoes and coriander dip

Spicy sauce

• 2 red capsicums, cut into pieces
• 200 g brown onion, cut into quarters
• 3 garlic cloves
• 40 g extra virgin olive oil
• 2 - 3 dried chillies
• 10 g fresh rosemary, leaves only
• 1 tsp curry powder
• 10 g freshly squeezed lemon juice
• 40 g honey
• 1 tsp sea salt
• ½ tsp ground black pepper

Chicken

• 1 whole chicken, butterflied (see Tip)

Potatoes

• 10 g fresh dill, roughly chopped
• 30 g unsalted butter
• ¼ tsp sea salt
• 500 g baby white potatoes

Coriander dip

• 10 g fresh coriander, leaves only
• 1 garlic clove
• 50 g mayonnaise
• 50 g Greek-style natural yoghurt
• 20 g freshly squeezed lemon juice
• ¼ tsp sea salt
• ¼ tsp ground black pepper

Barbecuing and assembly

• fresh coriander, leaves only, to garnish