Greek Style Chicken and Pilaf

From issue #4.
Photography by Photography by Aaron McLean.
Greek Style Chicken and Pilaf

Serves: 6


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

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


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