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Collection: Chicken
Recipe By: Ben Dearnley
Twice cooked chicken with grain salad and pancetta
Ingredients
- 8 boneless chicken thighs, skin on
- 300 gm coarse rock salt
- 3 star anise
- 2 cinnamon quills
- 3 thyme sprigs
- 2 fresh bay leaves
- 500 ml (2 cups) canola oil
- 550 ml olive oil
- 4 slices thin, flat mild pancetta
- 100 gm natural yoghurt
- 1 tsp sumac
- 2 tsp coriander seeds, toasted
- 40 gm pistachio kernels
- ¼ cup (loosely packed) mint leaves
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- GRAIN SALAD
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- 200 gm dried chickpeas, soaked overnight, drained
- 100 gm wild rice
- 110 gm farro (see note)
- 4 fresh dates, pitted
- ¼ cup (loosely packed) flat-leaf parsley, coarsely chopped
- 4 golden shallots, finely chopped
- 60 ml (¼ cup) olive oil
- Juice of 1 lemon
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Directions
- Place chicken thighs in a single layer in a non-reactive dish. Combine salt, spices, thyme and bay leaves in a bowl, mix well, then scatter over chicken, turn to coat, cover and refrigerate while the flavours develop (1 hour).
- Preheat oven to 160C. Remove chicken from salt, rinse under cold water and pat dry with absorbent paper. Place in a single layer in a large casserole, cover with canola oil and 500ml olive oil and cook in oven until tender (1½-2 hours). Remove from oil with a slotted spoon (discard oil), set aside to cool.
- Meanwhile, for grain salad, preheat oven to 200C. Combine chickpeas with cold water in a saucepan, bring to the boil over medium heat and cook until tender (40-45 minutes), drain and set aside to cool. Meanwhile, cook rice in a saucepan of boiling water until tender (20-30 minutes), drain and set aside to cool. Meanwhile, toast farro in a saucepan over medium heat, stirring occasionally, until fragrant (2-3 minutes). Add 250ml water, bring to the boil, cover, reduce heat to low and simmer until grains are tender (15-20 minutes). Remove from heat, stand for 5 minutes, then cool completely. Combine with chickpeas and rice. Roast dates on a baking tray until crisp (2-3 minutes), coarsely chop and add to remaining ingredients, season to taste and set aside.
- Roast pancetta on a tray lined with baking paper until crisp (3-5 minutes), drain on absorbent paper and set aside.
- Heat remaining olive oil in a large frying pan over high heat, add chicken and cook in batches, skin-side down, turning once, until golden and crisp (2-3 minutes). Transfer to a baking tray and roast until warmed through (5-7 minutes). Spoon yoghurt onto serving plates, scatter with sumac, coriander seeds, pistachios and mint, top with grain salad and chicken and serve.
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