St. Nino's chicken

  • 1 (1.35kg to 1.8kg) chicken
  • 3 tbsp walnut oil or olive oil
  • 3 cloves garlic, finely minced
  • 4 fresh sprigs coriander, finely minced
  • 2 tsp coarsely ground black pepper
  • 1/2 tbsp salt
  • 1 tsp fenugreek (Georgian spice - utskho suneli)
  • 1 tsp coriander seeds, ground
  • 240ml red wine (preferably Georgian)
  • 1 empty soda/beer can, washed
1) Prepare an outdoor grill or barbeque for indirect cooking. Clean the inside cavity and outside of the chicken, removing any remaining neck parts and fat. Pat the chicken dry and rub entirely with oil.

2) Combine the minced garlic, coriander, pepper, salt, fenugreek and coriander seeds. Rub this mixture generously over the chicken.

3) Pour the wine into the empty can, removing the tab on the can and making 2 additional holes in the top of the can. Carefully place the chicken cavity on the can and transfer the whole thing to the grill, setting up the chicken as if on a tripod on the grill.

4) Allow the chicken to cook for 1 1/2 to 2 hours, or until the juices run clear when pierced at the thickest part of the chicken thigh. When done, carefully remove the chicken from the can and serve.

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