Sherry Vinegar & Olive Chicken with Cumin Seed Rice & Gremolata Topping
Sherry Vinegar & Olive Chicken with Cumin Seed Rice with Preserved Lemon Gremolata
Ingredients
Chicken:
- 1 whole chicken 4-6 pounds
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 teaspoon ground coriander
- 1 teaspoon cumin seed
- 4-6 shallots roughly sliced- larger pieces
- 4 cloves of garlic – sliced
- 1/2 cup of Castelventrano olives – roughly chopped
- 1/2 cup white wine
- 1/4 cup sherry vinegar
- Olive oil
- 2 tablespoons butter
- salt and pepper to taste
Cumin Seed Rice:
- 1/2 cup finely diced white onion
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 teaspoons cumin seed
- 1 cup white rice
- 2 cups water
- 1 teaspoon Knorr chicken bouillon
Gremolata:
- 1/2 cup chopped cilantro
- 1/2 cup chopped Italian parsley
- 1/2 a preserved lemon- chopped
- 1 clove of garlic- grated
- 2 tablespoons champagne vinegar or red whine vinegar
- 4 tablespoons olive oil
- 1-2 teaspoons calabrian chiles – optional
- salt and pepper to taste
Instructions
- First spatchcock the chicken using chicken shears. Cut down the back of the chicken to cut out the back bone.
- Once removed, break the chicken breast bone. turn it skin side up and push down hard a few times. Pat the chicken dry with a few paper towels and the, season with the 1 tablespoon salt, 1 teaspoon pepper, cumin seed and coriander. Season on both sides of the chicken.
- In a large cast iron pan add 3 tablespoons of olive oil and turn to medium high heat.
- Place the chicken skin side down and put something heavy on top. I put a pan plus 2 cans of beans. Leave the chicken to brown for 8-10 minutes on medium heat.
- Then using tongs, flip the chicken over and cook for 7 minutes before removing and setting aside.
- Add the butter to the cast iron pan with the chicken bits and then add in the shallots, garlic and olives.
- Stir on medium heat for 3-5 minutes.
- Now deglaze the pan with the white wine and sherry vinegar. Add 1/2 cup of water and reduce for 5 minutes.
- Taste to see if it needs a pinch of salt and season to taste. Add the chicken back into the pan skin side up and pop into the oven at 350 degrees for 40 minutes.
Cumin rice:
- In a skillet, add olive oil and butter and turn to medium heat.
- Add the onion and sweat for 5 minutes.
- Season with a 1/2 teaspoon salt.
- next add in the cumin seeds and toast them for 5 minutes.
- Next add the rice and toss the rice to 2-3 minutes before add in the water and Knorr.
- Stir and bring to a high simmer/low boil and cover. Turn the heat down to low and cook until rice is done- about 18 minutes.
Gremolata:
- in a medium bowl add all the ingredients and stir together. Set aside for topping chicken.
Notes
To serve I like to plate it all together for a beautiful presentation with the rice on the bottom, then the cut up chicken with the sauce and then a little gremolata on top.
With love & salt,
em
With love & salt,
em
