Australian Native Hariyali Chicken with Wattleseed Naan and Quandong Chutney: Recipe
Packed with flavour, let native Australian ingredients tantalise your tastebuds.
When you think of native Australian ingredients, what comes to mind? How about a gourmet meal that transforms bush tucker into a dinner party wonder?
Now, thanks to MasterChef 2021 grand finalist, Kishwar Chowdhury, we’re being treated to a three-part, Indigenous-inspired dish that lets Australian native ingredients take over our spice rack. Created especially for NAIDOC Week, we’re sharing this recipe so that our support towards Australia’s Indigenous community goes beyond just seven days.
From wattleseed to quandong, bush tomato, salt bush and pepper berry; this Hariyali Chicken with Wattleseed Naan and Quandong Chutney recipe will be more than just a mouthful to say.
Duration: 1 hour and 30 minutes | Difficulty: Hard | Servings: 6
For the Bush Tomato and Quandong Chutney
50g fresh quandong
50g dried quandong
100g bush tomato
1 cayenne chilli
1 cinnamon stick
8cm ginger, thinly sliced
1/4 cup sherry vinegar
1/3 cup caster sugar
3 tbsp vegetable oil
For the Chicken Hariyali Kebab
4-5 cloves garlic
2-3 green chillies
1/2 cup dried salt bush
8cm piece ginger, finely grated
1/2 cup parsley leaves
6 chicken thighs, deboned
1/2 cup yoghurt
1 tbsp cumin, plus extra
1/2 tbsp sumac, plus extra
1 tbsp dessert lime juice, plus extra
2 tbsp vegetable oil
1 1/2 tbsp butter
Salt, to taste
For the Wattleseed Naan
2 tsp yeast
1 tsp sugar
1/2 cup warm water
2 1/2 cups plain flour
1/2 cup yoghurt
1/2 tsp salt
2 tbsp wattleseeds
2 tbsp black sesame seeds
3 tsp pepper berry salt
3 tbsp butter, melted
1. Heat a piece of BBQ charcoal until glowing red.
2. To make the Bush Tomato and Quandong Chutney, place the quandongs, bush tomato, chilli, cinnamon, ¾’s of the ginger, vinegar and sugar with 3 cups of water into a saucepan and season with salt. Place on low heat, cover with a lid and simmer for 40 minutes.
3. In the meantime, place oil into a small frypan. Add the ginger and fry until crispy.
4. Once chutney has reduced to less than half of its volume and has thickened, remove from the heat and stir crispy ginger through. Remove cinnamon stick and chillies to serve.
5. For the Chicken Hariyali Kebab, place the onion, garlic, chilli, saltbush, ginger and parsley into a blender and process until smooth. Pour over the chicken thighs.
6. Add the yoghurt, cumin, sumac, lime juice, oil and season well with salt and pepper. Mix by hand until evenly coated. Set aside to marinate for at least 20 minutes.
7. Position a small metal bowl in the centre of the marinating chicken. Transfer the hot coal to the small bowl. Spoon 2 teaspoons butter onto coal, cover bowl tightly with a lid and allow chicken to smoke for 15 minutes.
8. Heat a frypan over medium high heat. Add oil and remaining butter. Add the marinated smoked chicken and cook on each side until well charred and cooked through. Transfer to a bowl and immediately add a squeeze of desert lime juice, cumin, sumac and salt. Set aside to rest.
9. For the Wattleseed Naan, place yeast, sugar and warm water into a small bowl and set aside for 10 minutes.
10. Then, place the flour, yoghurt and salt into the bowl of a stand mixer and mix with a dough hook on low speed.
11. Slowly add the yeast mixture and increase the speed to medium, ensuring all flour is incorporated. Mix on medium speed for 6-8 minutes until the dough comes together around the dough hook and is lifting almost off the bottom of the bowl.
12. Transfer dough to an oiled bowl, brush a little oil over the top of the dough and cover the bowl with a tea towel. Set aside in a warm place to rise until almost doubled in size, about 20-30 minutes.
13. Meanwhile, place wattleseeds and black sesame seeds into a small saucepan and toast until they start to pop. Pour into a bowl to cool then mix in pepper berry salt.
14. Heat a cast iron pan over medium high heat. Portion dough into 12 x 50g balls. Spread a little oil onto a clean work surface. Roll out dough thinly, brush with melted butter and sprinkle with wattleseed mixture.
15. Place naan into pan, seeded side up. Cook until dough bubbles and a good char appears on base. Flip naan over in the pan and cook briefly, to avoid burning seeds. Remove from the heat and set aside in a clean tea towel. Repeat with remaining naan.
16. Brush the naans with additional butter and sprinkle with more garnish if desired. Cut diagonally to serve. Serve chicken with desert limes and naan and chutney on the side.
Looking to celebrate Australia’s native ingredients some more? Treat yourselves to Australia’s 10 Best Aboriginal and Torres Strait Islander Food Experiences. Or, if you’re needing something sweet, explore Koko Black’s Native Australian Ingredients Chocolate Collection.
We acknowledge the traditional owners of country throughout Australia and recognise their continuing connection to land, waters and culture. We pay our respects to their elders past, present and emerging.