Recipe Information
Servings: 4
Cook Time: 45 minutes
Ingredients
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1.8kg (3.97 lbs) whole chicken, butterflied
- Salt and pepper, to season
- 1/2 lemon, juiced
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2 tsp Extra virgin olive oil
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2 tbs Salted Butter
- 1/2 tsp saffron threads
Marinated Olives + Pistachios
- 1 ½ cups green olives, pitted and roughly chopped
- 3/4 cup pistachios, lightly toasted
- 1 clove garlic, minced
- 1 tbs dried mint leaves
- 1/3 cup pomegranate molasses
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2 tbs Extra-virgin olive oil
Lime Tomato Salad
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500g (1.1 lbs) heirloom tomatoes, roughly chopped
- 1/2 red onion, finely sliced
- 2 limes, juiced
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 3/4 cup finely chopped flat-leaf parsley leaves
Directions
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Preheat the FORCE™ Grill to medium-high heat.
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Season the butterflied chicken with salt and pepper, squeeze over the lemon juice and drizzle over the olive oil. Massage into chicken, then place onto the FORCE™ grill. Cook for 15 minutes on each side until charred and cooked through.
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While chicken is cooking, add all ingredients for the Marinated Olives + Walnuts to a bowl and mix to combine. Allow to sit to marinate until ready to serve.
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Make Lime Tomato Salad by adding all ingredients to a bowl and tossing to combine.
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Add butter to a small saucepan over low-medium heat with the saffron. Cook, stirring, for 2 minutes, until fragrant and bright golden in colour. Brush over the chicken, then spoon over the Marinated Olives + Pistachios. Serve with the Lime Tomato Salad.