Orange-Cumin Glazed Chicken with Brown Butter Farro
Ingredients
Orange-cumin glaze
- 10 gm cumin seeds, toasted
- 5 gm coriander seeds, toasted
- 1 litre orange juice
- 75 gm fresh ginger, peeled & chopped
- 25 gm orange zest
- 4 cloves garlic, smashed
- 1 teaspoon smoked paprika
- 4 thyme leaves
Brown butter farro
- 3 tbsp sea salt
- 2 ¼ cups farro, rinsed
- 1 cup red onion, peeled & diced
- ¼ cup rice bran oil
- ¾ cup brown butter, warmed
Chicken
- 1 chicken, opened flat (spatchcock)
- sea salt
- 2 tbsp fresh thyme leaves
- 1 ½ tbsp orange zest
- rice bran oil
Method
Orange-cumin glaze
In a saucepan, add all ingredients, bring to a simmer and cook for one hour, stirring often.
Strain the liquid into a clean saucepan, continue to simmer for 30 minutes until it has reduced to a glaze, about ½ cup.
Chicken
Line a small baking tray with a cooling rack.
Season the chicken all over with the salt, thyme and orange zest.
Drizzle lightly with the rice bran oil, refrigerate, uncovered overnight.
Preheat the oven to 200°C.
Line a roasting tray with foil, spray with rice bran oil, remove excess thyme and orange zest.
Rub the bird with rice bran oil and roast in the oven for 35 minutes, pull tray out, pour the glaze over, and continue to cook for a further 15 minutes.
Brown butter farro
In a saucepan, pour 4.5ltrs of water into a saucepan, add the salt, bring to the boil, stir in the faro, reduce the heat, simmer for 30 minutes.
Drain the farro, shaking the strainer to remove excess water.
Meanwhile, place the onions in a saucepan with the rice bran oil over high heat.
When it starts to sizzle, decrease the heat, stir occasionally for 15 minutes until the onions have softened and are slightly caramelised.
Add the farro and brown butter.
Wine Match
Chardonnay
2011 Aronui
Pinot Noir
2010 Domain Road Vineyard