Middle-eastern chicken with fetta sauce

Nana's roast chicken simply doesn't stand up to this spice-packed Middle-Eastern roast with a creamy feta sauce.
middle-eastern chicken with fetta sauce


Fetta sauce


1.Preheat oven to 125°C/250°F.
2.Soak saffron in the hot water in small heatproof bowl.
3.Meanwhile, peel onions, leaving root ends intact. Heat oil in 4-litre (16-cup) flameproof dish; cook onions, covered, stirring occasionally, over low heat until browned lightly. Add garlic, potato, chilli and spices; cook, stirring, 1 minute. Add saffron mixture, tomato and wine; bring to the boil, season. Cover; cook, in oven, 30 minutes.
4.Add chicken to dish; spoon some of the pan juices over chicken, cover; cook, in oven, 2 hours.
5.Meanwhile, make fetta sauce. Blend or process ingredients until smooth; season to taste.
6.Discard chillies from dish. Serve chicken mixture drizzled with fetta sauce; sprinkle with coriander.

Fetta sauce also makes an excellent accompaniment to slow-roasted lamb. To peel baby onions, pour boiling water over them in a heatproof bowl; stand 5 minutes, then the skins should just fall off.


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