Barossa Chicken Recipe

19
Ingredients

30m
Prep Time

1h
Cook Time

1h 30m
Ready In

Recipe: #30314

September 14, 2018

Categories: Chicken, Sunday Dinner Grilling (Outdoor), Wine, Spices, Whole Chicken, Chicken Dinner, , more

recipe by:
ImPat

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

Original is 4 servings

Metric US

I've Tried It

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.