Marinated Chicken with Watercress Salad, Grape and Pine Nut Dressing

I simply love pine nuts.  What are they?  They're the edible seeds from the pine tree, from the pine cones.  They are expensive as it take years for the trees to start producing the seeds and they are harvested by hand.  All these factors add to the price tag.  I can't always find them at my local shops, but when I do I buy out the lot.  They are fabulous when lightly toasted and a bit crunchy.   They are most well known for being one of the ingredients in pesto.  Some years ago I made this chicken dish and came across the recipe the other day.  As it is also grape season and the weather is hot, it was perfect to make on the braai.  Prepare it the day before as it is best marinated overnight. I had typed that the dish was "Simply to die for", so I just had to try it again, and yes......it is simply to die for. 

 

Ingredients

 

1 whole chicken

salt and pepper

1 heaped teaspoon finely chopped fresh rosemary leaves

1 clove garlic, finely chopped

6 tablespoons extra-virgin olive oil

zest and juice of 1 lemon

DRESSING

2 tablespoons roughly chopped white seedless grapes

1 tablespoon toasted pine nuts, roughly chopped

4 tablespoons olive oil

dash of white wine vinegar

salt and pepper

4 large handfuls watercress, washed

 

Method

 

1. Turn the chicken so that they are breast-side down and with kitchen scissors, cut along both sides of the backbone.

2. Discard the backbone, rinse the chicken under cold water, pat dry with paper towels and press flat.

3. Insert a skewer horizontally through the thighs of the chicken to keep it flat, then transfer to a bowl.

4. Season with salt and pepper, sprinkle over the rosemary, chopped garlic, olive oil and the lemon zest and juice.

5. Coat chicken well, then refrigerate overnight to marinate.

 

6. Remove chicken from marinade and arrange on a wire rack over the braai (BBQ). Grill, breast-side down for 5 minutes, then turn and grill until the skin is golden brown and the flesh is cooked.

7. To make the dressing: combine the grapes and pine nuts with the olive oil, vinegar, salt and pepper.

8. Just before serving, mix up well and toss with the watercress. the chicken can be served warm or cold - slightly warm is best.