Tag Archives: Roast

Chermoula Chicken

28 Sep

This is an excellent traybake-style recipe from Rosie Sykes new cookbook The Sunday Night Book. With prep that is front ended and could easily be organised in advance the most demanding part is making the aromatic chermoula paste and then you’re ready to rock.

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The North African chermoula is a blend of toasted spices and fresh ingredients which means the end result is fragrant and delicious. I used a pestle and mortar, which is always satisfying, but a food processor would work too. After prepping your paste just combine with chicken thighs (bone in or out), red onions and new potatoes and then leave covered to marinade in the fridge until you’re ready to cook or pop in the oven.

Serve with flatbreads or rice. This recipe gives three good-sized portions and like most marinated meats it is even tastier the next day in a wrap or flatbread.

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You will need;

10 chicken thighs, skin on
12 new potatoes, halved lengthways
2 red onions, cut into wedges
12 baby plum tomatoes, halved
Salt
1 cup of water

Chermoula paste
1 tsp cumin seeds, briefly toasted
Half a lemon
A good handful of flat leaf parsley, roughly chopped
A good handful of coriander, roughly chopped
3 garlic cloves, crushed
Half a red chilli, chopped
1 tsp smoked paprika
Half tsp salt
6 tbsp light olive oil

Method

  • If cooking straightaway preheat your oven to 190 oC/ Gas mark 5
  • Allow your toasted cumin seeds to cool and then roughly chop to reduce the size a bit, pre-pestle action
  • Juice the lemon and then finely chop the remaining skin and flesh
  • Now smash/blend all the marinade ingredients together except the chopped lemon.
  • Once it starts to look like a paste add your chopped lemon (keep 1tsp back for later) and the salt
  • Keep bashing/blitzing and slowly adding the olive oil until you have a loose smooth paste.
  • Place your chicken, onions, and potatoes in a roasting tray, sprinkle with salt and the remaining lemon and then massage the paste into the mix making sure the thighs have good coating.
  • Arrange the ingredients so they nestle alongside one another, making sure the chicken thighs are skin side up.
  • Pour a cup of water around your artfully arranged chicken and veg and roast for half an hour.
  • Check what’s happening at this point and move everything about a bit, if it looks a little dry add some more water.
  • Scatter the tomatoes over the mixture and then return to the oven for 20 minutes more.
  • You know you’re done when the chicken is crispy and the potatoes are cooked through and there is a sizzling sauce around everything.
  • Re the sauce, if you want more than is left, remove the chicken and veg to a warm plate and add a little boiling water to your roasting tin. Over a low heat whisk to get all the yummy caramelised bits together to create a delicious sauce to pour over your chicken.
  • Finally scatter a few roughly torn coriander leaves over the top before you scoop up the crisp fragrant chicken, spiced potatoes and sweet onions with a warm flatbread.

 

 

 

 

 

Papa Poulet…or Poulet Saute au vinaigre

17 Jun

Some quality french cooking for the best Dad in Chez Davies. I saw Henry Harris cook this yesterday on Saturday Kitchen and instantly thought, winner! The recipe is from the bbc website. It takes a little time but is definitely worth it. All my family loved the deep flavours which come from the slow cooked chicken with rich tomatoes, white wine, and mustard tamed with cream and subtle tarragon. I used a whole chicken which I then jointed into thighs, breast, legs, and drumsticks but you could equally use pre-portioned chicken thighs and legs. Bones equal flavour so please make sure you leave them in. I served ours with very buttery mash and some roasted celeriac and rosemary. This will serve 4 (2 adults and 2 hungry children!)

Ingredients

  • 1.5kg/3lb 5oz free-range chicken
  • 1 tbsp olive oil
  • salt and pepper
  • 2 tomatoes, blanched and skinned
  • knob of butter
  • 1 tsp tomato puree
  • 2 garlic cloves, finely chopped
  • 50ml/2fl oz red wine vinegar
  • 125ml/4fl oz white wine
  • 500ml/18fl oz chicken stock
  • 1 heaped tsp Dijon mustard
  • 250ml/9fl oz whipping cream
  • 1 tbsp chopped fresh tarragon

Preparation method

  1. If using a whole chicken, cut it up and divide the breast into 2 sections. You should end up with around 10 pieces.
  2. Preheat the oven to 180C/350C/Gas 4.
  3. Heat a splash of oil in a large, wide, lidded, oven-proof pan.
  4. Season your chicken and fry until golden.
  5. Meanwhile, quarter the skinned tomatoes and scoop out the seeds. Keep the pulp.
  6. Dice the tomato flesh into a small dice and put to one side.
  7. Remove the chicken from the pan and set to one side.
  8. Tip out the fat and add the butter. Stir in the tomato purée and cook for two minutes to cook out the purée. Add the garlic and tomato pulp and cook for a further minute to dry out the pulp.
  9. Add the vinegar and reduce until it has all but disappeared. Add the wine and reduce in volume by a third. Then add the chicken stock and bring up to a simmer.
  10. Taste to check the seasoning, and add salt and freshly ground black pepper as necessary.
  11. Return the chicken to the pan, cover with a lid and transfer to the oven.
  12. Bake for a further 20 minutes or until the chicken is cooked through.
  13. Lift the chicken from the pan and set aside and keep warm.
  14. Strain the sauce through a sieve into a clean pan and bring back to a boil.
  15. Whisk in the mustard and stir in the cream, then simmer and reduce to thicken slightly.
  16. Check the seasoning a final time and then add the diced tomato and tarragon.
  17. To serve, pour the sauce over the chicken and serve.
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