Preparation time
30 mins + 4 hrs marinating
Cooking time
35 mins
Serves
4
with Cauliflower Cous Cous, roasted Grapes & Minted Yoghurt
The birthplace of Victorian wine, the picturesque Yarra Valley region is renowned for cool climate expressions like its exceptional Chardonnay. With stunning views of the valley and of the Rochford vineyards, Isabella's Restaurant is a must-visit. Chef Raki Andriana combines classic flavours with modern twists, as this indulgent chermoula-roasted chicken - perfectly complemented by the rich stylings of a Rochford Chardonnay - superbly demonstrates.
INGREDIENTS
CHERMOULA CHICKEN
4 chicken Marylands
1 bunch flat leaf parsley, leaves picked and roughly chopped
1 bunch coriander, leaves picked and roughly chopped
2 cloves garlic
1 whole preserved lemon, seeds and pith removed
2 teaspoons cumin
1 teaspoon ground coriander
½ teaspoon paprika
½ teaspoon cayenne pepper
60ml olive oil
1 lemon, juiced
1 orange, juiced
300g red seedless grapes, cut into small bunches of 6-8 grapes
MINTED YOGHURT
½ bunch of mint, picked and finely chopped
1 lemon, zested and juiced
2 cloves garlic, crushed
1 cup Greek yogurt
1 long green chilli, deseeded and finely chopped
ROASTED CAULIFLOWER COUS COUS
80ml olive oil
1 large cauliflower, cut into florets
1 large red onion, finely sliced
1 cup cous cous
¾ cup currants
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried thyme or oregano
1 teaspoon sesame seeds
1 teaspoon sumac
1 bunch watercress, leaves picked (can be substituted with baby rocket leaves)
½ bunch parsley, roughly chopped
⅓ cup hazelnuts, roasted, roughly chopped
100g fetta, crumbled
METHOD
1. Minted yoghurt: Combine all ingredients together in a bowl, season with sea salt and refrigerate until required.
2. Chermoula chicken: Place parsley coriander, garlic, preserved lemon, spices, lemon juice and 60ml oil in a food processor, process to form a paste. Season with salt and pepper. Rub the chermoula over the chicken Marylands and refrigerate for 3-4 hours.
3. Preheat oven 180oC (160oC fan forced). Place chicken in a roasting pan and bring to room temperature. Drizzle over orange juice and bake for 35 minutes or until juices run clear. Remove, loosely cover with foil and set aside for 10 minutes, place the grapes into the tray, roast in chicken juices for 10 minutes or until the skins are lightly blistered.
4. Cauliflower cous cous: Meanwhile, mix the cous cous with 20ml olive oil and a pinch of sea salt. Pour over 150ml boiling water, cover with cling film, and set aside for 10 minutes. Heat 60ml of oil in a large frying pan over medium heat, add cauliflower and onion, sauté until the cauliflower is light brown and slightly crispy and the onion is translucent. Reduce heat to low, add spices, cook 1-2 minutes. Combine with remaining ingredients and cous cous, gently combine.
5. To serve: Spread the yoghurt all over a large plate or platter, top with cauliflower cous cous. Arrange chicken, top with grapes, drizzle with pan juices
if desired.
Wine Match
Rochford Latitude Chardonnay 2019