September 14, 2018
"From our weekday newspaper The West Australian. Times are estimated."
- FOR DRESSING
- 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
Preheat barbecue/grill on high.
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.
Cut a few slashes into the flesh of the breasts and legs.
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.
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.
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.
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.
Spoon warm dressing over chicken in baking tray and set aside for 5 minutes to allow flavours to infuse.
Transfer chicken to a serving platter, along with dressing from the bowl.
Drain onion rings, pat dry and then scatter over hot chicken and serve.
Tips & Variations
No special items needed.