Seasonal Recipes

Aromatic Barbecued Chicken Recipe

Chicken Recipe Of Aromatic Barbecued

Aromatic Barbecued Chicken Recipe 1


  •     2 tbsp olive oil
  •     1 onion, quartered
  •     2 celery stalks, halved
  •     1 leek, white only, halved
  •     2 carrots, quartered
  •     250ml Madeira wine
  •     1 garlic bulb, halved lengthways
  •     2 cinnamon sticks
  •     3 star anise
  •     1 orange, halved
  •     2 red chillies, halved
  •     Handful of fresh coriander stalks
  •     80g fresh ginger, roughly chopped
  •     2 litres chicken or vegetable stock
  •     2 tbsp soy sauce
  •     4 tbsp hoisin sauce
  •     2 tbsp honey
  •     1 (about 2.3kg) free-range, corn-fed chicken


1. Heat a large saucepan over a moderate heat, pour in the olive oil, then add the onion, celery, leek and carrot. Brown well for 10-15 minutes. Add the Madeira and simmer for a few minutes until syrupy. Add the remaining ingredients, except for the chicken, and bring to a simmer.
2. Carefully add the chicken to the pan and top up with water if the chicken isn’t fully submerged. Cover the pan with a lid. Turn down the heat and simmer gently for 1 hour.
3. Preheat the barbecue. Remove the pan from the heat and allow to sit for a further 20 minutes. Using 2 slotted spoons, carefully remove the chicken from the stock and place on a tray. Cover and set aside.
4. Strain 200ml of the cooking liquid into a heavy-based saucepan and bring to the boil. Reduce for 5-10 minutes until the sauce has a thick, syrupy consistency. Brush the chicken all over with the sauce, then cook on a moderate barbecue, turning occasionally, until blackened all over.

Aromatic Barbecued Chicken Recipe

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