With the unique combination of sweet and sour from quality meat and dried fruit, this take on an Ottolenghi dish (originally published using quail) is typical of the Sephardi tradition of cooking. It is pretty special and can be placed in the middle of a festive table with great pride. It’s a visual treat, and one you’ll want to tuck away in your stash for an easy entertainer (or prepare one fin secret, and hide away by yourself with a big spoon and your favourite stretchy pants).
If you’ve tried a Sommerlad chicken, you know you really have to do very little, if anything, to make these birds sing. Sommerlad table birds are the highest welfare birds available to Aussie kitchens, and this dish highlights the simplicity of using a solid, Aussie raised product with Middle Eastern influences. It’s a guaranteed winner.
Braised Sommerlad Chicken with Apricots, Raisins and Tamarind
Prep: 24hrs (marinating time) + 20mins
1 x 1.8-2kg (or 2 x 1.3kg) Sommerlad chicken, butterflied
¾ tsp dried chilli flakes
¾ tsp ground cumin
½ tsp fennel seeds, lightly crushed
1 tbsp olive oil
75ml white wine
80g dried apricots, thickly sliced
1½ tbsp tamarind paste
juice of half a large juicy lemon (about 3 tbs)
1 tsp picked thyme leaves
salt and black pepper