serves
4
prep
20 minutes
cook
1 hour
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
- 1 chicken, deboned and spatchcocked
- 375 ml (1½ cups) white wine
- 1 lemon, halved
- 1 tbsp salt
- 6 sprigs thyme
- 1 bay leaf
- 1 tbsp black peppercorns
- 1 head garlic, cloves bruised
Pilaf
- 2 tbsp olive oil, plus extra for brushing
- 2 brown onions, finely chopped
- 500 g (2½ cups) long grain rice
- 2 bay leaves
- 120 g golden raisins
- 800 ml chicken stock
- 1 tsp sea salt flakes, plus extra to serve
- 2 tbsp chopped parsley
Marinating time: 12-24 hours.
Instructions
- Place the chicken in a large shallow bowl. Add the wine, lemon halves, salt, thyme, bay leaf, peppercorns and garlic cloves and mix to combine well. Cover and refrigerate for 12-24 hours.
- When ready to cook, preheat a chargrill or barbecue to high and the oven to 180˚C.
- Remove the chicken from the marinade and pat dry. Brush the chicken with olive oil on both sides. Place the chicken, skin side down first, on the chargrill and cook until both sides are lightly charred. Remove and set aside on a tray.
- For the pilaf, place a large heavy based pan over medium-high heat. Add the oil and onion and stir for 4 -5 minutes or until soft and translucent but not coloured. Add the rice and stir for 1 minute or until well coated in the oil. Add the bay leaves, raisins and stock and bring to the boil. Place the chicken on top of the rice, skin side up, and season with salt. Cover with the lid and bake for 35 minutes or until the chicken is cooked and the rice is al dente. Season with extra sea salt, sprinkle with parsley and serve.
Photography by Blink TV. Styling by Blink TV. Food preparation by Guillaume Brahimi.
Join Guillaume Brahimi for Plat du Tour, each night during the live stage of the Tour de France, exclusively broadcast on SBS. Episodes will also be available .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
