This Ramadan Season, we will be presenting a curated selection of recipes from some of the most esteemed chefs and renowned restaurants across the Gulf Region, enabling you to recreate exceptional culinary experiences for your family, friends and guests.
Offering both captivating Downtown Dubai views and a menu filled with wholesome and authentic Italian dishes inspired by family traditions, Fi'lia is a popular dining destination. And, in this piece, Head Chef, Célia Stoecklin, presents her recipe for 'Pollo alla Griglia,' bringing the restaurant's elevated dining experience to your kitchen
Pollo alla Griglia: Grilled Baby Chicken on a bed of Orzo Pasta, with Caramelised Onions and a home-made Gremolata (Serves 2)
Ingredients for the Grilled Baby Chicken:
- 400 - 500g of deboned baby chicken
- 2g sumac
- Zest and juice of 1/2 a lemon
- 80g of extra virgin olive oil
- 1 sprig of fresh rosemary
- 1 clove of garlic, crushed
- Salt and pepper to taste
Cooking Method:
- Debone the baby chicken and marinate in the sumac, lemon zest, lemon juice, olive oil, rosemary, crushed garlic clove and salt and pepper. If possible, allow this to marinate overnight in the fridge.
- Once sufficiently marinated, pre-heat the grill to a medium-low heat. Grill the chicken slowly, ensuring the skin becomes crispy by brushing the meat with any chicken jus or marinade throughout the process.
Ingredients for the Orzo Pasta:
- 50g orzo pasta
- 5g shallots, diced
- 2g garlic, finely chopped
- 15g red bell pepper, diced
- 15g seedless Roma tomato, diced
- 15g oyster mushrooms, diced
- 1g fresh parsley, chopped
- 15g butter
- 25g chicken jus (from your cooking of the baby chickens in the previous step)
Cooking Method:
- Cook the orzo in boiling salted water for 5 minutes, then drain.
- In a separate pan, melt butter over medium heat. Sweat the shallots, garlic, red bell pepper, Roma tomato, and oyster mushrooms until softened and fragrant.
- Add the pre-cooked orzo to the pan and toss to combine.
- Finish with chicken jus, a knob of butter, and chopped parsley. Stir to combine and season with salt and pepper as needed.
Ingredients for the Caramelised Onions:
- 100g brown onion, thinly sliced
- 2g fresh thyme
- 25g chicken jus (from your previous cooking)
- 15g butter
Cooking Method:
- Heat butter in a pan over low heat. Add the thinly sliced onions and thyme, cooking slowly until the onions are golden and caramelised, about 20 minutes.
- Add the chicken jus to the pan and cook for an additional 5 minutes, allowing the sauce to reduce and coat the onions.
- Finish by chopping the caramelised onions (if desired).
Ingredients for the Gremolata (Italian condiment):
- 25g extra virgin olive oil
- 4g fresh parsley, finely chopped
- 2g garlic, finely minced
- Zest of 1/2 a lemon
- 10g fresh lemon juice
- 1g of Espelette pepper (or you can substitute with mild paprika)
- Salt and pepper to taste
Method:
- In a small bowl, combine the olive oil, chopped parsley, minced garlic, lemon zest, lemon juice, and Espelette pepper. Stir to combine.
For Presentation:
- 3 grilled green olives
- 3 heirloom baby carrots, blanched
- 3 stalks of broccolini, blanched
How to Serve:
1. Plate the orzo pasta as the base, top with the grilled baby chicken.
2. Spoon the caramelised onions over the chicken and drizzle with the gremolata.
3. Garnish with the grilled olives, baby carrots, and broccolini.
Chef's Notes
- For extra depth of flavour, try marinating the chicken for up to 24 hours.
- If you don’t have access to Espelette pepper, a pinch of mild paprika will provide a similar warmth and colour.
- The gremolata adds a fresh, zesty contrast to the rich flavours of the chicken and orzo, making it the perfect finishing touch.
About the Chef
From a childhood dream to culinary stardom, Chef Célia Stoecklin's impressive career began at fourteen with a Michelin-starred apprenticeship, followed by years of rigorous training in renowned French and Italian restaurants, including the prestigious Guy Savoy in Paris. Transitioning to Dubai, Stoecklin has played a pivotal role in launching the acclaimed "French Riviera" at the Jumeirah Group (and since its opening, the French Mediterranean restaurant has become one of the group's signature restaurants), earning recognition as one of the Middle East's top young chefs and "Best Hotel Young Chef of the Year." Stoecklin's dedication and innovative approach to cuisine have solidified her reputation as a leading figure in Dubai's culinary scene, driven by a decade of passion and relentless pursuit of excellence.
Fi'lia at SLS Dubai, Floor 70
Open daily for lunch from 12.30- 3.30pm, and for dinner from 6.30pm-midnight
SLS Dubai Hotel & Residences, Dubai, United Arab Emirates 125642
@filiadubai
