Chicken Under a Brick
Serves: 4 - 6
INGREDIENTS
1 kg boneless, skin on, chicken thighs or marylands*
4 tablespoons olive oil
2 tablespoons fresh thyme leaves
2 teaspoons Dijon mustard
2 cloves garlic, crushed
3 lemons
sea salt and freshly ground pepper
METHOD
In a large shallow dish combine the oil, thyme, mustard, garlic, finely grated zest of 1 lemon, juice of 1⁄2 a lemon and season with salt and pepper. Add the chicken, rubbing the marinade well into the meat. Allow to marinate for 1⁄2 an hour.
Heat a ridged grill or barbecue hot plate. Put the chicken, skin side down, onto the grill.
Place 2 or 3 bricks, well wrapped in tinfoil, on top of the chicken. Allow to cook on medium heat for 6-7 minutes or until the skin is a deep golden brown and crisp. Remove the bricks and turn the chicken over. Replace the bricks and cook for a further 6 minutes or until the juices run clear.
Cut the other 2 lemons in half and grill, cut side down, until golden. Arrange the chicken on a platter with the lemons and serve. Serves 4-6
* A ‘maryland’ cut of chicken is the whole boned leg (drumstick and thigh).
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.