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Sherry Vinegar Chicken
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Sherry Vinegar & Olive Chicken with Cumin Seed Rice with Preserved Lemon Gremolata

Prep Time25 minutes
Cook Time1 hour 10 minutes
Course: Main Course, Side Dish
Cuisine: American, Spanish
Keyword: chicken, rice, sunday dinner

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