Grilled Saffron Chicken w/ Marinated olives and Pistachios + Lime Tomato Salad

A new take on the classic BBQ’d chook. This one uses Persian ingredients like saffron, pomegranate molasses and dried mint leaves to create an interesting but still really delicious easy mid-week recipe. 

Prep: 15 minutes - Cook: 30 minutes - Serves: 4 - Difficulty: Easy - Recipe: Hayden Quinn

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Ingredients

1.8kg Lilydale Free Range whole chicken, butterflied 
Salt and pepper, to season 
1/2 lemon, juiced 
2 tsp Squeaky Gate extra virgin olive oil (The Mild One)
2 tbs Western Star Original Salted Butter
1/2 tsp saffron threads 

Marinated Olives + Pistachios  
1 ½ cups green olives, pitted and roughly chopped
3/4 cup pistachios, lightly toasted  
1 clove garlic, minced
1 tbs dried mint leaves 
1/3 cup pomegranate molasses 
2 tbs Squeaky Gate  extra-virgin olive oil (The Strong One)

Lime Tomato Salad 
500g heirloom tomatoes, roughly chopped  
1/2 red onion, finely sliced 
2 limes, juiced 
1 tsp sea salt 
1/2 tsp freshly ground black pepper 
3/4 cup finely chopped flat-leaf parsley leaves

Method

Step 1. Preheat Everdure FORCE to medium-high heat. 
Step 2. Season the butterflied chicken all over with salt and pepper, squeeze over the lemon juice and drizzle over the olive oil. Massage into chicken, then place onto the BBQ grill. Cook for 15 minutes on each side until charred and cooked through. 
Step 3. While chicken is cooking, add all ingredients for the Marinated Olives + Walnuts to a bowl and mix to combine. Allow to sit to marinate until ready to serve. 
Step 4. Make Lime Tomato Salad by adding all ingredients to a bowl and tossing to combine. 
Step 5. Add butter to a small saucepan over low-medium heat with the saffron. Cook, stirring, for 2 minutes, until fragrant and bright golden in colour. Brush over the chicken, then spoon over the Marinated Olives + Pistachios. Serve with the Lime Tomato Salad.