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
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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.
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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.
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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.
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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.
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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.
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Spoon warm dressing over chicken in baking tray. Set aside for 5 minutes to allow flavours to infuse.
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Transfer chicken to a serving platter, along with dressing from the bowl. Drain onion rings, pat dry then scatter over hot chicken. Serve.
