Sunday, August 14, 2011

Whole BBQ Chicken w Chimichurri Sauce

Our holiday is coming to an end here in Mission Beach, and as usual we were trying to use ingredients from the pantry.  It's very hard to get good deli ingredients here, although Woollies does have all the essentials and more, so we always bring some with us.  We had a jar of Dorina (named after the mother of the company founder) Chimichurri sauce in the pantry, and thought it would be lovely with chicken.  We had the 'hot' version.
There is no butcher here, the nearest being at El Arish a 20 minute drive away.  The chicken at Woolworths is just not very nice, so we bought a whole chicken at El Arish Butchers - very good meat and incredibly cheap.   I decided to butterfly the chicken and use the Chimichurri as a marinade.  This is apparently Dorina's authentic Argentinian sauce/marinade made from Parsley, Canola Oil, Capsicum, Vinegar, Garlic, Chilli and secret herbs and spices!

Whilst this was marinating in the fridge, I found a packet of Faro which I thought would make an interesting side dish.  Farro is an ancient wheat grain, but different to Spelt, being firmer.
I soaked it in water for 20 minutes, rinsed and drained, then tossed with Extra Virgin Olive Oil, a chopped Onion and chopped Garlic.  Also way too much freshly cracked Black Pepper and freshly ground Dried Red Chilli.   I added a large cup of White wine and let that absorb, then two cups of Chicken Stock.
I then added fresh chopped Continental Parsley, Sage and Oregano, and broccoli florets, chopped celery and chopped Dutch Carrots.
Then put the lid on, turned to a low simmer and let the Farro absorb the liquid.

I had two small sweet potato so put them in the oven.  I love just roasting them plain - no oil, no nothing.
Then we put the chicken on the BBQ, boney side down so the skin wouldn't burn.  We figured it would take around 40 - 45 minutes. 
And by now we needed some refreshment!
OMG - the smell from the BBQ was fabulous.
I put the Farro on a platter ready for the chicken.

I scattered some chopped Italian Parlsey and sliced Spring Onion over the chicken, cut the Sweet Potatoes open, and served.

Di-Licious!  And very spicey.

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