Recipe & Pairing | Elder Bruno Dann and Tahlia Mandie’s Davidson plum peri peri chicken

The Australian Ingredients Kitchen by Elder Bruno Dann and Tahlia Mandie (available now!) is packed with no-fuss and family friendly recipes designed to introduce native ingredients into the homes of all Australians, showing how easy it is to embrace foods from the lands we live on.

This Davidson plum peri peri chicken is the perfect warmer for any time of year, and a super delicious way to start reaching for local ingredients over international varieties.

So what to pair? Let’s see…

Pairing tip: "Fun fact (if you’re a huge nerd like me): “peri peri” is derived from the Swahili for “pepper”. That being the case, I’m heavily tempted to reach for a South African chenin blanc. Though it wouldn’t really be in keeping with a celebration of Australian Ingredients, would it? So instead we’ll go for… Clare Valley riesling. Australian chardonnay or rosé would also be fantastic wines here, but for me it’s all about that riesling zing to compliment all the zest and spice on show here." - Nick

Pair this with...

Elder Bruno Dann and Tahlia Mandie’s Davidson plum peri peri chicken

“From Ziggy’s Wildfoods: Ziggy’s Wildfoods was established by Gabriel Gutnik following nearly a decade of work and travel across the globe, learning about food culture across fifty-five countries. On returning to Australia, he applied the global culinary skills he gained to create unique fermented beverages, sauces and condiments showcasing Australian bushfoods as the stars, alongside seasonal wildforaged foods. Gabriel’s fermented hot sauces use fresh local produce paired with wildforaged Australian bushfoods, herbs and spices. Combining the tangy, fresh flavour of fermented davidson plums with chilli and the brightness of fresh lemon juice and zest creates a zingy, tasty, spicy and totally addictive barbecue-day winner!"

Serves 6

INGREDIENTS

100 ml Tabasco (or similar style) sauce
2 teaspoons davidson plum powder
½ red onion, chargrilled
2 garlic cloves
1½ teaspoons dried oregano
1½ teaspoons smoked paprika
¼ cup (60 ml) lemon juice
Zest of 1 lemon, finely diced
¼ cup (60 ml) red wine vinegar
½ cup (125 ml) extra virgin olive oil
6 free-range chicken thighs, skin on and bone in

TO SERVE

2 lemons, cut in half, chargrilled

METHOD

In a blender or food processor, briefly pulse the Tabasco sauce, davidson plum powder, onion, garlic, oregano, paprika, lemon juice and zest and red wine vinegar, until well combined.

Then, with the blender or food processor still running, slowly add the olive oil in a thin stream, allowing it to emulsify gently and form a brightly coloured, smooth marinade.

Place the chicken thighs in a large bowl, pour ¼ cup (60 ml) of the marinade over the thighs and massage into the meat and skin. Continue to slowly add more marinade, rubbing it into the chicken thighs until every piece is fully coated.

Reserve ¾ cup (185 ml) of the marinade for serving. Cover the chicken and allow it to marinate in the fridge for at least 6 hours – preferably overnight. The combination of acid and spice will tenderise the meat beautifully during this time.

When you are ready to cook the chicken, place it either on a chargrill pan or barbecue and grill it slowly over low heat. Check the temperature with a meat thermometer and continue cooking until the meat reaches an internal temperature of 75°C.

Brush on a little of the reserved marinade in the last 5–10 minutes of cooking. Serve with grilled lemons, extra sauce for dipping and plenty of napkins!

Images and text from "The Australian Ingredients Kitchen" by Elder Bruno Dann and Tahlia Mandie, photography by Alicia Taylor. Murdoch Books RRP $39.99.