Iain Hewitson

Spice brushed chicken with sweet-sour pickles and a mint and cucumber yoghurt

Ingredients

4 large chicken thighs with skin on
1 tbsp chilli flakes
1 tsp each powdered ginger, cardamon, turmeric, nutmeg, cinnamon, allspice and coriander
2 tbsp cayenne
2 tbsp salt
1 tbsp freshly ground pepper
3 tbsp sweet paprika
1/2 cup red wine;
1/4 cup orange juice
1/2 cup peanut oil
1 heaped tbsp Dijon mustard

Method

Heat a large pan, toss in the spices and stir for a minute or so.

Add red wine and orange juice and cook for 2-3 minutes.

Allow to cool and add oil and mustard.

Sweet-sour pickles to be made the day before (a recipe from Sydney chef Tony Pappas)

Ingredients

125g sea salt;
2 red and 2 green capsicums, seeded and cut into strips
1/2 head cauliflower in small florets
150g beans sliced diagonally
8 small yellow squash, quartered
6 stalks celery, sliced
6 baby carrots, sliced into rounds
1 contintental cucumber, sliced into rounds
2 cloves crushed garlic
Salt the vegies, put them in a bucket and put 2kg ice over the top. Put into fridge for 3 hours

The Syrup

Ingredients

1.1kg sugar
575ml white vinegar
450ml water
3 tbsp sea salt
1.5 tbsp turmeric
1.5 tbsp mustard seeds
2 tbsp celery seeds
3 whole red chillies

Method

Combine the syrup ingredients and bring to the boil.

Wash and drain the vegies and then put in a fresh bucket pour the syrup over the top and leave for at least 24 hours

Mint & cucumber Yoghurt

Ingredients

500g yoghurt (Lesha Swiss style)
1/2 medium continental cucumbers
1 bunch mint
juice of 1/2 lemon
2 pinches cayenne

Method

Grate the cucumber and drain well.

Chop mint leaves.

Combine all the ingredients adding the mint and lemon to taste.

To present the dish
Seal the chicken, especially the skin, in a lighly oiled hot pan or on a barbecue.
Brush with spice mix and cook in a preheated, very hot oven until ready.
Put a mound of pickles on the plate, heat a little under an overhead grill and top with chicken.
Pour any juices over the top and sprinkle with the mint yoghurt

Spice brushed chicken with sweet-sour pickles and a mint and cucumber yoghurt