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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!