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Chicken Marakesh
summer main course for 6, entrée for 8 to 9

for the dressing
1kg Greek style natural yoghurt
12 fenugreek seeds, powdered in a mortar and pestle
20g garlic clove pulverised to a paste with 5g of sea salt
the rind of 2 pickled lemons, finely chopped
1/2 bunch of dill, stalked and finely chopped
1 bunch of coriander, washed, roots removed and roughly chopped
Mix everything together and store in the fridge keeps several days

the day before
marinating the chicken
1 lemon, finely grated rind
50g lemon juice strained — approximately 1 lemon
125ml olive oil
20g salt
black pepper, freshly ground
1.5kg chicken thigh, trimmed of fat and thickly sliced

Mix everything together, cover and refrigerate.

other ingredients
2 large cos
Discard the tough outer leaves and break the cos apart. Wash the cos in cold water. Put some paper towel at the bottom of a deep bowl and stand the cos in the bowl. Cover loosely with plastic and refrigerate.

Pre heat a char grill on high heat for 15 minutes, then turn the heat down to medium. Grill the chicken on both sides and when it is cooked mix through the yoghurt dressing. Put the cos leaves on a large platter, pile the chicken on top and serve.

the people behind Galaxy Guidesfood editor and publisher
Ann Oliver

champagne editor
Kaaren Palmer


Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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unless otherwise stated
copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.