5 bulbs black garlic, cloves removed
1 tsp smoked paprika
1 tbsp blackstrap molasses
2 tbsp balsamic vinegar
1 x 1.5kg chicken
10g dried porcini mushrooms
3 dried ancho chilli
2 tbsp extra virgin olive oil
1 red onion, finely chopped
1 cup black rice, rinsed
2 cups hot chicken stock
400g can black beans, rinsed and drained
- Preheat oven to 200°C (180°C fan forced). Place the black garlic, paprika, molasses and vinegar in a small food processor and process until smooth. Place the chicken in a bowl. Rub the garlic marinade over the chicken and set aside to marinate for 1 hour.
- Place the mushrooms and dried chilli in a small bowl. Pour over ½ cup boiling water and set aside. Heat oil in a large frying pan over medium heat. Add the onion and cook for 6 minutes, or until softened.
- Transfer the onion, mushrooms, chilli (and their soaking liquid) to a large baking dish. Add the rice and stir to coat. Pour over stock and place the chicken on top. Tightly cover with foil, place in the oven and cook for 1 hour.
- Remove the foil, add the black beans and stir to combine. Increase oven to 220°C (200°C fan forced), return to the oven and cook for a further 20 minutes or until the chicken is cooked through.