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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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