BUTTERFLY CHICKEN
with Russian Jack Pinot Noir
Serves 4 or 2 hungry Adults
INGREDIENTS
1 large free range chicken
1 Tbsp coriander seeds
1 Tbsp cumin seed
1 Tbsp fennel seed
2 cloves of garlic
2 Tbsp smoked paprika
110g sea salt
20g black pepper corns
Barbecued egg plant
2 aubergine
2 cloves of garlic
1 Tbsp tahini
20g chopped coriander
1 lemons (juice only)
100ml extra virgin olive oil
Yoghurt sauce
300g yoghurt
1 pinch Malden salt
1/2 lemon, juiced
1 clove garlic, pureed
Watch the video above for step by step instructions
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