Name: Middle-eastern chicken with fetta sauce
Cook time: 180 min
Total time: 180 min
Yield: 4
Ingredients: 1/2 teaspoon saffron threads; 2 tablespoon hot water; 8 brown baby onions (200g); 2 tablespoon olive oil; 4 clove garlic, chopped finely; 4 potatoes (800g), chopped coarsely; 2 fresh long green chillies; 1 teaspoon fennel seeds, ground coarsely; 1 1/2 teaspoon each ground cumin and coriander; 4 tomatoes (600g), peeled, seeded, chopped coarsely; 1/2 cup (125ml) dry white wine; 1.8 kilogram chicken; 2 tablespoon fresh coriander leaves; Fetta sauce; 125 millilitre marinated fetta cheese, drained; 1 teaspoon finely chopped preserved lemon rind; 2 tablespoon finely chopped fresh coriander; 1/4 cup (60ml) water

Middle-eastern chicken with fetta sauce

Nana's roast chicken simply doesn't stand up to this spice-packed Middle-Eastern roast with a creamy feta sauce.

Ingredients

1/2 teaspoon saffron threads

2 tablespoon hot water

8 brown baby onions (200g)

2 tablespoon olive oil

4 clove garlic, chopped finely

4 potatoes (800g), chopped coarsely

2 fresh long green chillies

1 teaspoon fennel seeds, ground coarsely

1 1/2 teaspoon each ground cumin and coriander

4 tomatoes (600g), peeled, seeded, chopped coarsely

1/2 cup (125ml) dry white wine

1.8 kilogram chicken

2 tablespoon fresh coriander leaves

Fetta sauce

125 millilitre marinated fetta cheese, drained

1 teaspoon finely chopped preserved lemon rind

2 tablespoon finely chopped fresh coriander

1/4 cup (60ml) water

Method

1.Preheat oven to 125°C/250°F.

2.Soak saffron in the hot water in small heatproof bowl.

3.Meanwhile, peel onions, leaving root ends intact. Heat oil in 4-litre (16-cup) flameproof dish; cook onions, covered, stirring occasionally, over low heat until browned lightly. Add garlic, potato, chilli and spices; cook, stirring, 1 minute. Add saffron mixture, tomato and wine; bring to the boil, season. Cover; cook, in oven, 30 minutes.

4.Add chicken to dish; spoon some of the pan juices over chicken, cover; cook, in oven, 2 hours.

5.Meanwhile, make fetta sauce. Blend or process ingredients until smooth; season to taste.

6.Discard chillies from dish. Serve chicken mixture drizzled with fetta sauce; sprinkle with coriander.

Fetta sauce also makes an excellent accompaniment to slow-roasted lamb. To peel baby onions, pour boiling water over them in a heatproof bowl; stand 5 minutes, then the skins should just fall off.
Note

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