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  1. Home
  2. Better Homes and Gardens Recipe

Barossa chicken

You can be the host with the most with the help of these seasonal creations.
  • 18 Jul 2018
Barossa chicken
Prep: 20 Minutes - Cook: 30 Minutes - Easy - Serves 4
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You can be the host with the most with the help of these seasonal creations.

Ingredients

1.5kg whole organic chicken

1 Tbsp whole cumin seeds

4 cloves garlic, crushed

2 tsp sea-salt flakes

1 tsp freshly ground black pepper

100ml extra virgin olive oil

1 red onion, sliced into rings, then slices separated and soaked in cold water

DRESSING

750ml bottle dry white wine

2 handfuls raisins or sultanas

2 fresh bay leaves

2 cloves garlic, finely grated

100g whole green olives, bruised with back of knife to crack, seeds removed

100g blanched almonds, scorched in dry frying pan to blacken

2 whole oranges, sliced into thin rounds, then diced

10 sprigs fresh oregano, leaves picked

100ml extra virgin olive oil

Sea-salt flakes and freshly ground black pepper, to season

Method

  1. Preheat barbecue on high. Butterfly chicken, using a sharp knife or poultry shears, by cutting down each side of the chicken backbone to remove. Open it and turn breast side up and press down firmly. Cut a few slashes into the flesh of the breasts and legs. 

  2. Pound cumin in a mortar and pestle. Add garlic, salt and pepper and pound to form a paste. Stir in oil. Rub all over chicken. 

  3. To make dressing, combine wine, raisins and bay leaves in a medium saucepan. Bring to a simmer over medium heat. Cook until wine reduces by two-thirds. Set aside. 

  4. Put garlic in a wide bowl. Pour in wine reduction. Add olives, almonds, oranges and oregano. Drizzle with oil. Stir to combine, then season. Set aside. 

  5. Put chicken on barbecue grill, skin-side down, and reduce heat to medium. Cook for 15 minutes. Turn and cook for a further 10 minutes with barbecue lid closed. 

  6.  Spoon warm dressing over chicken in baking tray. Set aside for 5 minutes to allow flavours to infuse. 

  7. Transfer chicken to a serving platter, along with dressing from the bowl. Drain onion rings, pat dry then scatter over hot chicken. Serve.

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