Barossa Chicken

4
Servings
30m
Prep Time
1h
Cook Time
1h 30m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK
  • FOR DRESSING

Nutritional

  • Serving Size: 1 (673.3 g)
  • Calories 1160.6
  • Total Fat - 69.6 g
  • Saturated Fat - 10.1 g
  • Cholesterol - 994.3 mg
  • Sodium - 1485.4 mg
  • Total Carbohydrate - 55.2 g
  • Dietary Fiber - 8.1 g
  • Sugars - 35.5 g
  • Protein - 82.3 g
  • Calcium - 275.2 mg
  • Iron - 14.1 mg
  • Vitamin C - 60.1 mg
  • Thiamin - 0.4 mg

Step 1

Preheat barbecue/grill on high.

Step 2

Butterfly chicken, using a sharp knife or poultry shears, by cutting down each side of the chickens backbone to remove and then open it and turn breast side up and press down firmly.

Step 3

Cut a few slashes into the flesh of the breasts and legs.

Step 4

Pound cumin in a mortar and pestle and add garlic, salt and pepper and pound to form a paste and then stir in oil and then rub the mixture all over the chicken.

Step 5

To make the dressing, combine wine, raisins and bayh leaves in a medium saucepan and bring to a simmer over medium heat and cook until wine reduces by two-thirds and then set aside.

Step 6

Put garlic in a wide bowl and pour in wine reduction and then add olives, almonds, oranges and oregano and drizzle with oil and stir to combine, then season and then set aside.

Step 7

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

Step 8

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

Step 9

Transfer chicken to a serving platter, along with dressing from the bowl.

Step 10

Drain onion rings, pat dry and then scatter over hot chicken and serve.

Tips & Variations


No special items needed.

Related