Fusion Teriyaki Chicken

Chicken Fusion

This is one of my favorite chicken recipes. The chicken meat becomes very moist and infused with all the different herbs and flavors.

The combination of ingredients is unusual, but comes out in a surprising beautiful way.

It definitely is a fusion dish, to which I found my inspiration at “Tetsuya’s”, in Sydney.
Tetsuya is a world famous Japanese chef. When you are in Sydney, don’t leave without having dinner at his restaurant!

Preparation time: 15-20 minutes
Cooking time: 1 hour 15 minutes

What do you need?

Serves 2-3

• 1 free range chicken of 1 kg
• 2 red onions
• 150 grams of pitted black olives
• 3 tbsp. of capers
• 250 ml Chardonnay
• 250 ml of chicken stock
• 100 ml white Port
• 1 tbsp. dried sage leafs (not powder)
• 100 ml extra virgin olive oil + 3 tbsp. extra for frying
• 2 tbsp. of rice vinegar (alternatively take 1 tbsp. of Balsamic vinegar)
• 2 tbsp. of Teriyaki sauce
• 1/3 tsp. of pepper of Cayenne
• 3 bay leafs
• A pinch of black pepper
• A pinch of salt
• 2 tbsp. of freshly chopped coriander (or basil) to garnish
• Potatoes to serve with


Preheat the oven on 250⁰C.

Chop the onion into big chunks.
Drain the olives and capers.

Cut the chicken in half with a chef’s knife. Hold your knife straight up and pierce through the breastbone in the middle of the chicken. Move the knife down, by putting some pressure on it. Repeat in the other direction. Your chicken should be in 2 halves now.
Remove and discard the chicken neck and fat, which you will find inside of the chicken.
Cut and throw away the extra skin where the neck of the chicken was removed.

Take a medium sized cast iron pot with lid (style Le Creuset).
Heat 3 tbsp. of olive oil and fry the chicken until golden. Remove from the stove.

Put the chicken, breast to breast, back together in the same pot.
Add all of the other above ingredients (except for the coriander and potatoes).
Give the pot a bit of a shake so it can all blend together and the top of the chicken becomes moist.
The chicken should be covered with 2/3.
On the stove, bring to a boil on a medium heat.
Then place the cast iron pot, closed with lid, in the oven for 40 minutes on 250⁰C.

In the meantime, boil water and steam the potatoes.

Take the pot out of the oven (after 40 minutes)and check, by lifting the chicken with a spoon, to make sure the chicken is not sticking to the bottom of the pot.
Close and place back in the oven for an extra 20 minutes.

Chop the coriander finely.

Take out of the oven and let it sit for 5 minutes.

Serve the chicken into big pasta bowls and scoop the sauce on top.
Sprinkle with the coriander.

Accompany with the steamed potatoes.


© Magali Schockaert and Gourmetonboard.com, 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Magali Schockaert and Gourmetonboard.com with appropriate and specific direction to the original content.

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  1. Sounds lovely! Will try it with guests this Friday!!

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