For the tavuk
10 large chicken thighs skin on
For the marinade:
½ cup tomato paste
½ cup capsicum paste
1 bulb garlic chopped fine
3 tbs salt
1 tbs vegeta
1 tbs pepper
½ tsp chilli flakes
1 tsp Aleppo pepper flakes
½ cup pomegranate molasses
4 tablespoon dried oregano
4 juiced lemons incl zest
4 tbs extra virgin olive oil

For the muhammara 
4 cups roasted capsicum
2 cup sundried tomato
2 cup toasted walnuts
1 cup toasted slivered almonds
½ cup extra virgin olive oil
6 garlic cloves
2 tablespoon capsicum paste
1 tbs tomato paste
2 tablespoon pomegranate molasses
salt pepper to taste
2 tbs smoked paprika
1 tbs sumac
1 tsp chilli flakes
4x fresh birdseye chillis (seeds in)
Juice of 3 lemons

For the potatoes
2kg white potatoes
½ cup extra virgin olive oil
4 tablespoons dried oregano
4 tablespoon tomato paste
6 garlic cloves crushed to a paste
2 tablespoon vegeta
1 tbs white salt 
1 tbs chilli flakes

For the herbed yoghurt
8 cups greek yoghurt
2 cup green shallots
2 cup fresh mint
2 cup fresh parsley
4 tbs fresh garlic paste
1 tsp salt
1 tsp pepper

For the marinated green olives
4 cups mediterranian (green and purple) olives in brine
2 cup extra virgin olive oil
Peel of 2 lemons
1 cup lemon juice
4 garlic cloves whole
4 teaspoon fennel seeds
3 teaspoon dried oregano
bay leaves x4
4x birdseye chilli fresh and halved

For the chargrilled broccolini:
20 brocolini
4 tbs extra virgin olive oil
¼ cup lemon juice
salt and pepper to taste
1 tbs vegeta

dried oregano sprinkled
fresh oregano
micro herb oregano
Toasted almonds 

1. Tenderise the chicken in lemon zest, juice and salt to marinade and tenderise at least 15-20 mins. Allow chicken to come to room temp before cooking

2. Grill the chicken skin side down until skin is golden and slightly charred 

3. Add the capsicum paste marinade to the chicken and potatoes and then add to the roasting dish

4. Add lemon wedges and thickly sliced onion and cook in the oven covered in foil for 20 mins and then uncover and cook for an additional 25 mins until fully cooked and juices run clear

For the muhammara:
1. Roast the capsicum until blackened skin and then toss into an ice bath

2. Remove blackened skin and add to a processor with the rest of the ingredients and blitz until a chunky, smoother texture forms

3. Taste and season as needed


For the potatoes:

  • cut the potatoes into wedges and add the same chicken marinade
  • add to the tray and roast alongside the chicken

For the herbed yoghurt:

  • chop the shallot, and herbs and add to the yoghurt
  • crush the garlic and add to the yoghurt
  • add salt as needed


For the marinated olives:

  • slice the pitted olives and set aside
  • make the marinade on the stove and heat the oil mix, add the olives and set aside to marinade
  • once marinated add fresh chopped parsley to the olives and serve over the top of the chicken

For the brocolini:

  • Peel some of the stem using a vegetable peeler to clean them up
  • Boil brocolini for at least 5 minutes in hot water and add the vegeta to the pot
  • Add to an ice bath to stop the cooking process
  • Char grill the brocolini on a hot griddle plate and add olive oil, lemon juice, salt and pepper and char until there is visible colour


Specialty equipment:

  • Food processor
  • Roasting dish
  • Grill plate
  • Charcoal bbq preferred for chicken, capsicum