Greek Style Chicken and Pilaf
Photography by Photography by Aaron McLean.
Serves: 6
INGREDIENTS
6 chicken supremes (breast with wing attached), skin on
80 grams soft butter
1⁄2 teaspoon each allspice and cinnamon
2 cloves garlic, crushed zest of 1 lemon
1 tablespoon finely chopped fresh rosemary
Pilaf
2 tablespoons olive oil
1 large onion, thinly sliced
2 cloves garlic, crushed
1⁄2 teaspoon allspice
1 1⁄2 cups long grain rice, rinsed until water runs clear, drained
3 cups chicken stock, hot 1 tablespoon butter
1/3 cup each pine nuts and pistachios
1/3 cup currants 1⁄2 cup chopped herbs – flat leaf
parsley, mint, coriander
Feta and Yoghurt Sauce
100 grams creamy feta
3 tablespoons yoghurt
2 cloves garlic, crushed
1 teaspoon Dijon mustard
zest of 1 lemon plus
2 tablespoons juice 2 tablespoons milk
METHOD
Preheat the oven to 200oC.
Combine the butter, spices, garlic, lemon and rosemary and spread over both sides of the chicken. Season, place on a shallow baking tray and roast in the oven for 30-40 minutes or until cooked, basting a couple of times during cooking. Remove from the oven, cover lightly and allow to rest for 10 minutes.
Pilaf: Heat the oil in a medium sauté pan with a lid and sauté the onion, garlic and allspice until tender. Add the rice and stir to coat. Add the stock and 1 teaspoon salt. Cover, bring to the boil then reduce the heat to low and cook for 20 minutes without lifting the lid.
Heat the butter in a small pot and sauté the nuts and currants until golden. Tip into a bowl and set aside.
Sauce: Place all the sauce ingredients in a small food processor and blend until smooth. Season.
To serve: Fluff up the rice with a fork and stir through 3⁄4 of the nuts and herbs. Spoon on to a serving platter and place the chicken on top. Dollop a spoonful of sauce onto each piece of chicken and scatter over the remaining nuts and herbs. Serve the remaining sauce in a small bowl. Serves 6
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!