Sponsor Recipes: Bannockburn Free Range Chickens
Sponsor Recipes: Bannockburn Free Range Chickens
Discover some of the poultry dishes you can make with Bannockburn Free Range Chickens.
Servings
Prep time
Cook time
Recipe
Ingredients
- Marinade
- ½ onion, sliced
- 2 cloves garlic, chopped
- 1 long green chilli
- ¼ lemon, sliced
- 30g ginger, shredded
- 1½ tbsp turmeric
- 1 tsp ground coriander
- ½ cup finely chopped fresh coriander
- 500g yoghurt
- 40mL white wine
- Freshly ground white pepper
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- 1 Bannockburn Free Range Chicken, jointed into 8 pieces
- Olive oil
- Sea salt & freshly ground white pepper
- Fresh coriander sprigs, to garnish
Method
- Combine marinade ingredients and add chicken pieces. Refrigerate mixture for 12–24 hours.
- Preheat oven to 175ºC.
- Remove excess marinade from chicken. Place frying pan over medium–high heat and add 3 tbsp olive oil. Season chicken with salt and freshly ground pepper.
- Brown chicken pieces, skin side down, in batches to colour.
- Place in roasting tray, then in oven to finish cooking. Remove chicken breast when cooked, approximately 5 mins, and leave remaining joints to bake for further 10 mins. Rest chicken pieces for 5 mins, allowing juices to be absorbed.
- To serve, place chicken pieces on platter and sprinkle with olive oil and sprigs of coriander.
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