Chicken 4 Hour 15 Minutes
Chicken 1 Hour
We've paired this delicious chicken dish and cauliflower side with flavoursome Chardonnay. The bold flavours in this pairing are way more than the sum of their parts.
4 large (approx. 1 kg) chicken thigh cutlets, skin on
¼ cup rhubarb ancho chilli salsa (see recipe on p.53)
¼ cup (60ml) extra virgin olive oil
4 whole long dried red chillies
2 blood oranges (or oranges), unpeeled, quartered
2 red onions, peeled, quartered
1 tbsp honey
6 sprigs fresh thyme
8 garlic cloves, bruised
1 tbsp ground cumin
Sea salt and freshly ground black pepper
500–600g pumpkin wedge, skin-on
1 bunch silverbeet, washed, leaves stripped
Recipe by Lyndey Milan
Photography by John Paul Urizar
Styling by Michaela Le Compte
1. In a large ziploc bag combine salsa, 2 tbsp (40ml) oil, chillies, oranges, onions, honey, thyme, garlic, cumin, salt and pepper. Add chicken and massage to coat. Marinate overnight or for a few hours.
2. Remove chicken from fridge and pre-heat oven to 180ºC (160ºC fan-forced).
3. Cut pumpkin in thin wedges, drizzle with 2 teaspoons (10ml) oil, season and place on a flat, paper-lined baking tray in oven. Place chicken skin-side down and marinade in a large baking tray and place, uncovered in oven for 20 minutes. Turn pumpkin and also turn chicken to skin side up, stir marinade and bake for a further 25–35 minutes or until golden and cooked through.
4. Meanwhile, quickly stir-fry silverbeet leaves in remaining oil. Serve chicken with pumpkin, silverbeet and additional rhubarb salsa on the side.