serves
4
prep
30 minutes
cook
1 hour
difficulty
Easy
serves
4
people
preparation
30
minutes
cooking
1
hour
difficulty
Easy
level
Stream free On Demand
Soul Plates
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
Ingredients
- 8 or 1.2 kg chicken thigh cutlets skin-on, trimmed
- 1 cup (250 ml) chicken stock
- ¾ cup (180 ml) white wine (e.g. Riesling)
- ¼ cup (60 ml) mirin
- 30 ml light soy sauce
- 50 ml olive brine (from Sicilian olives below)
- 200 g Sicilian olives, drained from brine
- 50 g salted capers, rinsed
- 8 garlic cloves, roughly chopped
- 1 tbsp dried oregano
- 2 tbsp thyme leaves
- 1 bird’s eye chilli, finely chopped
- 2 bay leaves
- 150 ml olive oil
- Salt and black pepper
- 1 tbsp sweet smoked paprika
- 1 small bunch oregano, leaves picked, to serve
For the rice
- 4 tbsp rendered chicken fat (see Note)
- 8 spring onions, thinly sliced (whites and greens kept separate)
- 2 garlic cloves, finely chopped
- Salt, to taste
- 380 g jasmine rice
- 450 g chicken stock
Resting time: 15 minutes
Instructions
- Preheat the oven to 200˚C (fan-forced). Place the chicken cutlets in a baking dish, skin-side up. In a large bowl, combine the chicken stock, wine, mirin, soy sauce, olive brine, olives, capers, garlic, herbs, chilli and bay leaves and mix well to combine.
- Pour the mixture over the chicken, moving it around to ensure the liquid and ingredients are evenly distributed. Drizzle well with olive oil and sprinkle with salt and pepper. Use a fine mesh sieve to lightly dust over the paprika, then roast for 45 – 60 minutes, basting the chicken occasionally, until the chicken is crisp-skinned and golden. Remove from the oven and allow to rest for 5 – 10 minutes before serving.
- While the chicken is braising, make the chicken fat rice. Cut out a sheet of baking paper the same size diameter of the lidded saucepan for the rice. Heat half the chicken fat (for the rice) in a medium heavy-based saucepan over medium heat. Add the white part of the spring onions and garlic and cook, stirring, for 1 minute with a pinch of salt.
- Add the rice to the pan and stir to coat with the chicken fat. Add the chicken stock, stirring continuously, then bring to a simmer. Cover the rice with the prepared baking paper round, then close the pan with a lid and bake for 14-15 minutes. Check rice consistency and bake longer if required. When the rice is cooked, stir through the remaining chicken fat, a generous pinch of salt and the green part of the spring onions. Cover and keep warm until required.
- To serve, transfer the braised chicken into a serving dish and sprinkle with oregano. Serve the braised chicken with the chicken fat rice.
Note
- You can render fat from chicken by placing chicken skin in a saucepan with some water, boil until water evaporates and leaves you with rendered fat. You can take this a little further by continuing to cook the fat to caramelise to your liking. Alternatively, you can buy rendered chicken fat from a quality butcher.
Photography by Jiwon Kim.
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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.
Stream free On Demand
Soul Plates
